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
- 2 eggs
- 125ml vegetable oil
- 150g caster sugar
- 225g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 lime
- 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.
As always, enjoy!