Courgette and lime cake

Courgette and lime cake

Topped with pistachio nibs and lime zest, this seasonal loaf makes a refreshingly zesty alternative to carrot cake
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 10 persons



  1. Step 1

    Put the pistachios into a food processor and pulse to a fine powder - don´t over-blend as you don´t want to release the oils, it should still look dry. Line a 20cm x 25cm cake tin with baking paper. Heat the oven to 200C/180C fan/gas 6.
  2. Step 2

    Beat together the butter and sugar with an electric whisk until pale and creamy. Add the eggs, one at a time, then briefly mix in the ground pistachios, flour, baking powder, yogurt, courgette and lime zest to make a thick batter. Scrape into the tin, smooth over the top and bake in the middle of the oven for 50 mins-1 hr or until the cake is risen and golden (cover after 45 mins if the top gets too dark), and a skewer comes out clean. Leave to cool.
  3. Step 3

    Mis the icing sugar with enough of the lime juice to create a thin icing. Pour over the cooled cake and top with the pistachio nibs and more zest to serve.