The flavours in this yummy courgette cake are a match made in heaven. The subtle flavour and goodness of moist courgette/zucchini goes beautifully with the tangy lime and crunchy, slightly salty pistachios. This is a really easy but impressive loaf cake that's perfect for summer BBQs, picnics, afternoon teas and more.
Line a loaf tin with baking paper and pre-heat the oven to 170C/340F. Blot the courgette/zucchini between sheets of kitchen paper to remove any excess moisture.
Whisk together the eggs, sugar, oil, yoghurt, vanilla essence, lime zest and juice in a large bowl.
Stir in the zucchini and then fold in the flour, baking powder, baking soda and most of the pistachios (save a couple of tablespoons).
Pour the mixture into the loaf tin, then bake for 45 to 50 minutes or until the loaf is risen and golden and a skewer poked into the centre comes out clean. Then cool completely on a wire rack.
Meanwhile, make the icing. Beat together the cream cheese and butter, then add most of the lime zest and the juice. Finally, stir in the icing sugar. Keep adding more icing sugar until the icing seems thick enough to sit on top of the cake without sliding off.
When the cake is completely cool, spread the icing over the top. Decorate with the remaining pistachios and lime zest.
Notes
Credit: Loaf originally adapted from this recipe from cookwithm&s.How to make it gluten free: Feel free to use gluten free flour instead. Make sure it contains some xanthan or guar gum so that the cake keeps its yummy texture. How to remove excess water from the grated courgette/zucchini: What I usually do is grate it, then empty it onto sheets of kitchen paper. Blot it with more kitchen paper until most of the water has been blotted out. How to freeze: You can freeze this cake either whole or in individual slices for around a month. Freeze it un-iced, however, then make the icing when you're ready to serve it. Just let the cake cool completely, then wrap tightly in clingfilm/clingwrap and aluminium foil.