A calm spring bake from the kitchen today… a soft Courgette and Pistachio Cake with the lightest cream cheese frosting. It felt like the perfect spring thing to make while pottering around the kitchen.


Recipe below if you want to save it for a cosy baking day at home.


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COURGETTE AND PISTACHIO CAKE

Serves 8
Prep time: 15-20 mins
Cook time: 

Ingredients
230g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
2 eggs
200ml vegetable oil
240g golden caster sugar
140g courgette, grated
1 egg white
Zest of 2 limes
¼ tsp ground cloves

Cream Cheese Frosting
65g butter
65g icing sugar
Zest of 1 lime
175g cream cheese
1 tsp lime juice
20g pistachios, chopped

Method
Preheat oven 180°C/160°C fan, line 20cm tin.
Mix dry ingredients, set aside. Grate courgette, squeeze out liquid.
Whisk oil & sugar, add eggs, then zest & courgette. Fold in dry mix.
Whisk egg white to stiff peaks, gently fold in.
Bake 55–60 mins (At 45 mins, turn halfway). Cool for 10-15 minutes in the tin, then turn out cool completely.
Beat frosting, spread on cake, top with pistachios.