Courgettes grow at a rapid pace during the summer months, so be sure to harvest them while still young. This delicious zesty cake is a good way to use up your harvested crop. With its super tangy lime icing, it’s a great treat to enjoy on a hot summer’s day.
MAKES 10 SLICES
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150ml organic sunflower oil, plus extra to grease
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250g self-raising flour
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3 large eggs
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175g unrefined granulated sugar
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½ tsp bicarbonate of soda
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2 medium courgettes or 250g, grated
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1 tsp ginger root, grated
FROSTING
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125g icing sugar
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1 lime, juice and zest of
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2 tbsp pistachios, roughly chopped
METHOD
1. Preheat oven to 180C/160C fan/gas 4. Grease a 25.5cm (10in) cake tin or bundt tin.
2. Grate the courgette and ginger, and set aside.
3. Next beat the eggs, oil and sugar in a large bowl. Sift the flour and bicarbonate of soda and stir into the mixture.
4. Stir in the courgettes and grated ginger. Pour the mixture into the prepared tin and smooth the surface.
5. Bake for 35-40min, until golden and a skewer inserted into the cake comes out clean. Leave to cool slightly in the tin, then remove from the tin to cool completely on a wire rack.
6. To make the icing, mix the icing sugar with the lime zest and juice, a little at a time, until it has the desired consistency. Spoon over the cake and scatter the chopped pistachios.