I know, I know, you’re probably completely fed up with the courgette recipes we’ve been throwing at you lately but I promise, this is a good’un! Perfect for those of you with a sweet tooth, sneak in some veg to your baking and not only will you love it, you’ll be doing us a favour by using up some of our delicious home-grown courgettes!
This recipe is adapted from the Wild Strawberry Cafe and is a firm favourite with our lovely yurt customers!
250g Peterley homegrown courgettes
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
60g pistachio nuts
100g cream cheese
150g icing sugar
Preheat the oven to 180 degrees celsius. Grease a bundt tin with butter, making sure to get into all the corners or the cake will stick.
Rinse the courgettes and then grate, with the skin on, using the coarse side of a grater. Note, if it’s grated too finely it will turn into mush!
Place eggs, oil and sugar in a bowl and beat until creamy. Fold in the sifted flour, bicarb of soda and baking powder. Then stir in the courgette and half the grated zest of the lime.
Pour the mixture into the prepared tin and bake for 30-35 minutes, until golden on top and firm to touch. Remove from the oven and leave to cool before assembling.
For the icing, beat the cream cheese, icing sugar and juice of half a lime together until smooth. Spread on top of the cold cake.
Chop the pistachios and sprinkle them over the cake, then top with the remaining lime.