This is one of those cakes which customers at the café have pulled a face at and said they don’t fancy it because it sounds a bit weird. But when I give samples out, they love it! So if you think it is a bit weird, trust me, you will like it too.
Ingredients:
225g white sugar
2 large eggs
125ml vegetable oil
250g grated courgette
225g self-raising flour
Half teaspoon baking powder
Quarter teaspoon salt
Zest and juice of a lime
Frosting:
200g icing sugar
60g butter
1 tablespoon milk
1 tablespoon lime juice
Handful of chopped pistachios
This cake is so easy to make. Just mix the eggs, oil and sugar together. Fold in the flour, baking powder and salt and then whisk together. Add the grated courgettes and whisk again.
Finally, add the lime zest at the end with a spoon. If you whisk it in, you will find that some of the zest sticks to the whisk attachment. The more zest you have in the cake, the more flavour you will have.
Bake the cake in one 20cm baking tin at 180 degrees for 35 – 40 minutes. Test that the cake is ready by inserting a skewer into the middle of the cake. If it comes out clean, the cake is ready.
Leave it to cool in the tin. The cake will have a large dome on it, but this will sink as it cools, so don’t worry if this happens; it is meant to.
When cooked, drizzle the juice from half the lime into the cake.
To make the frosting, whisk the icing sugar, butter, milk and lime juice together for at least 3 minutes, so that it is light and fluffy. Spoon the frosting over the cooled cake and decorate with chopped pistachios. You can use other nuts, but pistachios look nicer, because they are green.
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