Tue, 13 January 2026
Ingredients
230g of plain four
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp of ground cardamom
1 tsp of cinnamon
Pinch of sea salt
65g ground almonds or almond flour
50g finely chopped pistachios
• 20g for decorating
100g of vegetable oil
150g white sugar
• 30g white sugar for syrup
2 large eggs
1 tsp of vanilla extract
1 large zucchini or courgette grated
2 limes zested and juiced
Ingredients for the Lime Cream Cheese icing
110g unsalted butter
110g cream cheese icing
375g icing sugar
1 lime
Method
Prepare a 9” cake tin with baking parchment or grease a large muffin tin.
Preheat oven to 180°
Whisk together all of the dry ingredients into one bowl : the flour, baking powder, bicarbonate of soda, sea salt, spices, ground almond and pistachios.
In a separate bowl beat the eggs, 150g of sugar, oil and vanilla together. Zest one lime into the egg mixture. Grate the zucchini and add this into the egg mixture also and stir.
Pour the egg mixture into the dry ingredients and mix gently until combined.
Pour the batter into the pans and bake for 40 - 50 minutes for the large cake or 25 minutes for the large muffins.
When the cake is fully baked and still hot pour the lime syrup over the cake and allow to soak in. How to make the syrup: mix the lime juice from two limes with 30g of white sugar. Heat gently in a pot over medium heat until the sugar granules have melted and the syrup is clear. About 5 minutes.
Lime Cream Cheese Icing:
Mix softened butter, cream cheese icing together. When there are no lumps add in the icing sugar and again mix until there are no lumps visible. Zest one lime and squeeze the juice from this lime into the icing and mix. Scoop icing on top of the cake and spread to the edges
