Courgette, Lemon and Pistachio Cake
Courgette, lemon and pistachio cake by Eve
Serves 10
8.5 inch cake tin
INGREDIENTS
100g pistachios
300g courgettes
3 medium eggs
200g golden caster sugar
225g plain white flour
Finely grated zest of 2 lemons
2tsp baking powder
0.5 tsp bicarbonate of soda
Seeds from 4 cardamom pods, ground.
To decorate
125g icing sugar, sifted
3tbsp lemon juicee
Roughly chopped pistachios
METHOD
Preheat oven to 180C
Grind up 100g of pistachios in a coffee grinder or food processer
Trim off courgette ends and grate them finely
Beat the eggs and sugar in an electric mixer until light and creamy.
Fold in the courgettes, ground pistachios, flour, lemon zest, baking powder and bicarbonate of soda and ground cardamom. Try not to over mix
Butter the cake tin and line the base with greaseproof paper. Pour in mixture and cook for ~40 mins or until a skewer inserted into the centre of the cake comes out clean.
Leave to cool and turn out.
Make the icing my mixing the icing sugar and lemon juice until smooth. Refrigerate the icing mix for 10 mins or so to let it firm up.
Spread over the cake with palette knife, and leave to firm up a little more before sprinkling with the chopped pistachios.
