Courgette, pistachio and lime loaf cake recipe
Courgette might seem an unusual ingredient for a cake but it works beautifully. Paired with a hint of lime and the crunch of pistachios, this makes a really moist cake that you’ll be wanting to make again and again.
Tip: You can slice the cold cake, then transfer to an airtight container and freeze for up to 1 month. Simply remove each slice as needed and allow to defrost fully at room temperature before serving. Alternatively, place a frozen slice on a suitable heatproof plate, cover with kitchen paper and pop in a microwave oven. Heat on high for 30 seconds. Check that the cake is hot through. If not, heat on high for another 10 seconds at a time until hot through, then serve.
Ingredients
- 300 g courgettes (about 2 medium courgettes)
- 125 ml sunflower oil, plus extra for greasing
- 75 g white sugar with stevia
- 2 eggs
- 250 g self-raising wholemeal flour
- 0.5 tsp baking powder
- 1 lime, finely grated zest and juice
- 120 g shelled pistachio nuts
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/356°F/gas mark 4. Grease a 1kg/2.2lb loaf tin with a little sunflower oil and line the base with baking parchment.
- Coarsely grate the courgettes onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the excess liquid comes out of the courgettes.
- Put the sunflower oil, sugar and eggs into a large mixing bowl and beat together until smooth.
- Stir in the grated courgettes, the flour, baking powder and lime zest, mixing well. Stir in the lime juice and pistachios, and mix once more.
- Transfer to the prepared tin, smoothing to level the surface.
- Bake in the oven for 45 minutes until risen and light golden brown. Insert a skewer or sharp knife into the centre of the cake – if it comes out clean, the cake is ready. If not, return to the oven and bake for another 5 minutes, then check again.
- Remove from the oven and leave the cake to cool in the tin for at least 10 minutes, before turning out onto a wire rack to cool completely.
- Cut into slices to serve. Store any leftovers in an airtight container and eat within 3 days.
This recipe is from Eat Well for Less: Every Day (BBC Books, £14.99). Photography by Andrew Burton.
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