My Courgette, Pistachio & Lime Cake Recipe
I must admit, in the past I didn’t always have the best luck when it came to baking, but recently my baking creations have been getting better and better! I love to get a little bit experimental – who remembers the oat milk latte cake?!?! But I’ve realised that there’s only so far you can push a cake recipe before it comes a complete disaster. Luckily, my Courgette, Pistachio and Lime cake is a success every time, and if you have any icing left, a good dollop of that served on the side is a real treat.
I make mine usually in our Thermomix, but you can just as easily make it by hand. Read on for one of my most successful recipes to date – everyone said it tasted utterly delicious!
Ingredients
Batter:
1 large courgette
120g roasted pistachios
Zest & juice of 1 lime
60g olive oil
120g natural yoghurt
3 eggs
120g brown sugar
160g plain flour
160g self raising flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
Icing:
1 tub Cocos Organic plant based creamy spread
A handful of additional chopped pistachios
Method
Preheat your oven to 180C & grease and line a loaf tin
Add all of the batter ingredients (except for the pistachios and courgette) to a large mixing bowl / the bowl of your mixer and use a spatula to mix until combined
Chop your pistachios to your preferred size and add them to the mix
Grate your courgette and add to the mix, stir until just combined
Pour the mix into your prepared tin and bake for 45 mins, or until an inserted toothpick comes out clean
Allow to cool slightly, turn out onto a cooling rack, allow to cool completely and then spread your Cocos Organic creamy spread over the cake, and sprinkle with the additional chopped pistachios
* If you have a Thermomix, you can use it to make the entire cake mix *
