Zucchini, Pistachio and Lime Cake

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