Description
Learn how to make a delicious Courgette and Lime Cake with our easy-to-follow recipe. Perfect for any occasion, this cake is a refreshing twist on a classic dessert.
Ingredients
Scale
- 200g light brown sugar (1 cup)
- 200ml vegetable oil (3/4 cup) plus extra for the tin
- 4 eggs
- 175g self-raising flour (1 1/2 cups)
- 1/2 tsp (3 ml) baking powder
- 75g ground shelled pistachios (2/3 cup)
- 1 medium courgette (about 150g), grated
- 2 limes, zested and juiced
- 275g cream cheese (1 1/4 cups)
- 100g icing sugar (1 cup)
- 1 lime, zested and juiced
- 25g roughly chopped shelled pistachios (3 tbsp)
Instructions
- Preheat your oven to 180C/160C fan/gas 4, then grease a 900g loaf pan lightly with oil and place baking paper inside. In a large mixing bowl, blend the sugar, oil, and eggs thoroughly. Gently incorporate the flour, baking powder, and ground pistachios into the mixture. Use your hands to press out as much liquid as possible from the grated courgette (it’s alright if some remains) and add it to the bowl along with the zest of the limes and half of their juice, stirring until well combined.
- Place the mixture in the oven and bake for 40-50 minutes or until a skewer inserted in the center comes out clean. Around the 30-minute mark, if the top appears too dark, cover it with foil for the rest of the baking time. Allow the cake to cool in the tin for 20 minutes before transferring it to a wire rack. Make a few small holes on top with a skewer and drizzle the remaining lime juice over it. Let it cool down completely. Once fully cooled, it can be frozen for up to a month. Ensure it is completely defrosted before decorating and serving.
- For the topping, place the cream cheese in a bowl, sift the icing sugar over it, and add the lime juice, mixing until smooth. Spread this mixture evenly over the cooled cake. Lastly, garnish with chopped pistachios and lime zest. Store in an airtight container in the refrigerator for up to three days.
Notes
- Press out excess liquid from grated courgette to prevent cake from becoming overly moist.
- Check cake at 30-minute mark when baking; cover with foil if top is browning too quickly.
- Ensure cake is fully cooled before adding cream cheese topping to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 433 calories
- Fat: 28 grams fat
- Protein: 7 grams protein
Keywords: courgette cake, lime frosting, pistachio topping, cream cheese icing, baking instructions, recipe for courgette
