Courgette and Lime Cake - British Cakes and baking

Ingredients

  • 150 ml Sunflower oil (plus a little extra for greasing)
  • 50 ml natural yogurt
  • 200 g light brown sugar
  • 2 piece Eggs
  • 1 tsp Vanilla bean paste
  • 200 g Self-raising flour
  • 1 tsp baking powder
  • 0.5 tsp Bicarbonate of soda
  • 1 tsp Ground cardamom
  • 100 g Pistachios (finely ground)
  • 2 piece Limes (zest and juice)
  • 200 g Courgettes (grated and left in a colander to drain)
  • 100 g Caster sugar
  • 40 g Pistachios
  • 150 g Mascarpone
  • 1 tbsp Vanilla bean paste
  • 60 g Icing sugar
  • 120 g Pistachio cream
  • 150 g Double cream

Instructions

  1. Preheat the oven to 180C/160C fan/Gas 4. Grease and line the bottom of two 20cm/8in sandwich tins.

  2. Whisk together sunflower oil, natural yogurt, and soft light brown sugar until well combined. Add the eggs and vanilla bean paste and whisk again.

  3. In a separate bowl, mix together self-raising flour, baking powder, bicarbonate of soda, ground cardamom, and finely ground pistachios.

  4. Add the dry ingredients to the wet ingredients, then add the lime zest and juice, and grated courgettes. Mix until just combined.

  5. Pour the batter evenly into the prepared tins and bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and set aside to cool completely in the tins.

  6. To make the caramelised pistachios, place the caster sugar in a frying pan set over a medium heat. Allow the sugar to melt completely into a smooth caramel, then add the pistachios and stir well to coat.

  7. Tip the caramelised pistachios onto a baking tray lined with baking paper and leave to cool completely. Once cooled, roughly chop the pistachios.

  8. For the frosting, whisk together the mascarpone, vanilla bean paste, and icing sugar until smooth. In a separate bowl, whip the pistachio cream and double cream until soft peaks form.

  9. Gently fold the whipped cream mixture into the mascarpone mixture until well combined.

  10. To assemble the cake, place one sponge on a serving plate and spread over half of the frosting. Top with the second sponge and spread over the remaining frosting. Sprinkle over the caramelised pistachios and serve.

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