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| THE LIGHTHOUSE |
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you are here: Recipes | Courgette and pistachio cake |
Courgette and pistachio cake
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Courgette and pistachio cake
Recipe Amor Engelbrecht Assistant Katelyn Williams Photographs Angie Làzaro
(serves 10)
185ml sunflower oil
1 cup castor sugar
3 eggs
1t vanilla extract
1/2 cup unsalted pistachios, chopped
1/2 cup almond meal
2 cups grated courgette
1t ground cardamom
1t ground mixed spice
1/2t bicarbonate of soda
11/2 cups self-raising flour
1/2 cup plain flour
Lime frosting
180g unsalted butter, softened
11/4 cups icing sugar, sifted
250g cream cheese, softened
finely grated zest & juice of 1 lime
Beat the oil, sugar, eggs and vanilla until thick. Stir in nuts, almond meal, courgette and spices. Sift over bicarbonate of soda and flours, and stir to combine. Pour into a greased 22cm ring tin and bake at 170°C for 70 minutes or until a skewer comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.
For frosting, beat the butter and sugar until fluffy. Gradually add cheese, beating well between additions. Add zest and juice and beat until smooth. Use to frost the cake, topping with crystallised lime zest.*
*Simmer the zest of 4 limes in a syrup made from 1 cup sugar and 1 cup water. When soft, drain the zest and toss in castor sugar. Allow to dry before using.
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