CAKE MADE WITH COURGETTES AND PISTACHIOS

This nutty sponge is nicely moistened by a courgette that has been granted.

Pistachios and a lemon cream cheese topping are sprinkled on top of this incredibly light and fluffy courgette loaf cake. Wonderfully summery!

Yields:10 serving(s)

Prep Time:30 mins

Cook Time:1 hr 30 mins

Total Time:2 hrs

Cal/Serv:473

INGREDIENTS:

FOR THE CAKE

• 200 cc vegetable oil plus additional for lubrication

• 100 grams of pistachios, plus extra for decoration

• caster sugar, 200 g

• 3 large eggs

• 75 g organic yogurt

• Vanilla bean paste, 1 teaspoon

• Self-raising flour 200 grams

• 1 large, around 200g, coarsely grated courgette

• grated lemon zest, fine

FOR THE ICING

• 50 g unsalted butter, softened

• 40 g icing sugar, sifted

• 180 g tub of full-fat cream cheese, at room temperature

• Finely grated zest 1 lemon

DIRECTION:

STEP 1:

Heat the oven to mark 2 at 150°C (130°C fan). A 900g loaf pan should be greased and lined with parchment paper. Pistachios should be pounded into a fine powder for the cake in a food processor or by hand chopping. Place aside.

STEP 2:

Oil, sugar, eggs, yogurt, and vanilla should all be thoroughly blended in a big bowl. Flour, zucchini, lemon zest, and crushed pistachios are then whisked in. Scrape into the ready-made tin. If a spear placed into the center of the cake comes out dirty, the cake has finished baking and needs only another five minutes in the oven. Bake for 112 hours without opening the oven door. In tin, fully cool.

STEP 3:

Make the icing when the cake has cooled. Butter and icing sugar should be blended and frothy when using an electric hand whisk. Cream cheese and lemon zest should be incorporated afterwards. Spread over the cake's cooled top, then garnish with finely chopped pistachios. Serve with slices.

PER SERVING:

• Calories: 473

• Protein: 8g

• Total fat: 30g

• Saturates: 8g

• Carbs: 41g

• Total sugars: 26g

• Fibre: 2g

ELEMENTS I LOVE:

1. The combination of pistachios and lemon cream cheese icing provides a nutty, tangy flavor that complements the courgette cake well.

2. Using courgette in a cake adds moisture and texture to the crumb, making it light and fluffy.

3. The use of natural yogurt in the batter helps in tenderizing the cake while adding a slightly tangy flavor.

4. The recipe is simple to make and doesn't require any complex equipment, making it perfect for novice bakers.

5. The cake can be made ahead of time and stored in the fridge for up to three days, making it a perfect make-ahead dessert for summer parties or gatherings.

6. The recipe yields ten servings, making it ideal for sharing with friends and family.

7. The cake is high in protein, fiber, and healthy fats, making it a healthier alternative to traditional cakes.