This incredibly moist courgette and lime cake is fresh and zesty and a perfect summer cake. Topped with a lime cream cheese frosting and crunchy pistachios.
Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Line a 1lb/400g loaf tin with baking paper.
In a large bowl, add 100 g Soft brown sugar, 100 ml Vegetable oil and 1 Egg. Beat together until smooth.
Add 100 g Plain flour, 0.5 teaspoon Baking powder and 0.5 teaspoon Baking soda. Gently fold in.
Add 1 teaspoon Vanilla extract, zest of 1 Lime and 100 g Courgette (zucchini). Gently fold in.
Pour the mixture into the lined loaf tin (a). Bake for 40 minutes, making sure a skewer comes out clean.
Once cooked, leave to cool in the tin for 10 minutes, then on a wire rack for 20 minutes (b).
Frosting
In a mixing bowl add 25 g Butter and 100 g Cream cheese. Beat together until smooth (b).
Add 200 g Icing sugar and mix in.
Add 1 teaspoon Vanilla extract, juice of 0.5 Limeand zest of 1 Lime and mix in.
Once the cake has cooled, spread the frosting over the top. Top the frosting with crushed Pistachios and more lime zest (both optional).
Notes
This recipe calls for 100g of courgette. That is about the size of a small courgette or half a medium one. It's important to weigh the courgette, as adding too much can make the cake too soggy.
Smaller courgettes are sweeter than larger ones, so keep this in mind when choosing your courgette.
We don't recommend squeezing the liquid out of the courgette, because that is what makes this such a moist lime and courgette cake.
Make sure to us the biggest part of your grater. If you grate the courgette too small, it will become mushy.
Make sure to let your cake fully cool before icing, otherwise the icing will just melt.