For a while now, I’ve been wanting to copy a really gorgeous lime and pistachio cake I tasted in a café not too long ago. The owner very kindly gave me the recipe (how great is that?) but silly old me ended up LOSING it. I put it in a ‘safe place’ and then forgot exactly which ‘safe place’ I’d put it in … you know how it goes (or maybe it’s just me??). So I had to use another recipe for my loaf, but never mind. In true Mr. Scrummy style, the hubs had something odd to say (“this reminds me of a Chinese meal I once had”) but don’t take any notice of him … the flavours in this WORK, let me tell you! And don’t worry – the cake doesn’t taste of ‘vegetable’, but what a bonus that there’s a bit of extra goodness in there (a perfect excuse to have more than one slice).
Ingredients For the loaf
  • 4 eggs
  • 1 cup soft brown sugar
  • 1/2 cup oil (I used rapeseed)
  • 6 tablespoons Greek yoghurt
  • 1/2 teaspoon vanilla extract
  • 1 lime zest and juice
  • 9 ounces zucchini/courgettes grated
  • 1 1/3 cups self-raising flour
  • 2 teaspoons baking powder
  • 3.5 ounces pistachio nuts
For the lime-cream cheese icing
  • 4.5 ounces cream cheese
  • 1 tablespoon butter
  • 2 cups confectioners’/icing sugar
  • 1 lime zest and 2 teaspoons juice
  1. Line a loaf tin with baking paper and pre-heat the oven to 170C/340F.
  2. Whisk together the eggs, sugar, oil, yoghurt, vanilla essence, lime zest and juice in a large bowl.
  3. Stir in the zucchini and then fold in the flour and baking powder and most of the pistachios (save a couple of tablespoons).
  4. For full instructions : scrummylane.com

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