As seen in the Wild Strawberry Café, one of our favourite cakes which just so happens to be vegan too!

Makes 1 x 8 inch cake

 Ingredients:

•  140g shelled pistachios (not salted)
• 360g courgettes
• 3 limes, zested
• 3 tbsp ground flaxseed & 7.5 tbsp water OR 3 large eggs
• 110ml Chiltern Rapeseed oil OR vegetable oil
• 215g soft light brown sugar
• 285g self-raising flour
• ¾ tsp baking powder
• ¾ tsp bicarbonate of soda

Method:

1. Grease and line an 8 inch cake tin and preheat the oven to 170 Degrees.
2. Make your ‘flax eggs if using ,by mixing the flaxseed with the water and set to one side.
3. Grate the courgettes on a coarse grater or use the grating attachment on a food processor.
4. Chop the pistachios or blitz up in a food processor.
5. Mix together the courgettes, pistachios and lime zest in a large bowl.
6. Using a mixer or by hand, whisk together the brown sugar, flax eggs or eggs and oil until smooth.
7. Add the wet mixture to the courgette mix.
8. Finally fold in the flour, baking powder and bicarbonate of soda.
9. Tip into your tip and smooth out the top.
10. Bake for approximately 40 minutes, checking after 30 minutes. When a skewer comes out clean your cake is done.

Garnish with lime curd and cream cheese icing (or glace icing if serving vegan).

 

Vegan Lime Curd

Ingredients:

• 5 tsp cornflour
• Juice of 5 limes
• 150g caster sugar
• 200g non-dairy butter, cut into small cubes

Method:

1. Whisk together the cornflour, lime juice and caster sugar until smooth.
2. In a sauce pan, heat gently over a low heat, whisking all the time until thick.
3. Once thick transfer to a food processor.
4. With the motor running gradually add the butter until it is all incorporated.
5. Store in sterilised jars in the fridge.