Zucchini Cake With Lime and Pistachio
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- melted butter, for greasing
- 2 tablespoons self-raising flour
- 2 large zucchini (or 3 medium)
- 2 limes
- 3⁄4 cup vegetable oil
- 1 1⁄2 cups caster sugar
- 3 eggs
- 2 teaspoons vanilla bean paste
- 1⁄2 cup pistachios
- 3⁄4 cup almond meal
- 2 cups self-raising flour, sifted
- 2 teaspoons ground cardamom, sifted
-
Lime glaze
- 60 g butter
- 1 lime, juice of
- 1 cup pure sifted icing sugar
- 1⁄2 cup finely chopped pistachios
directions
- Preheat oven to 180°C Brush a fancy or fluted deep 22cm ring tin with melted butter and dust with flour. Rinse the zucchini and pat dry with paper towel. Grate the zucchini using a large hole grater.
- Finely grate the rind from the 2 limes. Place the oil, sugar, eggs, vanilla and lime rind into a large mixing bowl and whisk with a ballon whisk until the mixture is well combined and thickens.
- Using a large sharp knife chop the pistachios finely. Add the prepared pistachios, almond meal, flour, cardamom and zucchini mix with a wooden spoon until just combined.
- Spoon the mixture into the prepared tin, smooth the surface. Bake for 45 minutes or until when a skewer comes out clean when inserted in the centre of the cake. Stand the cake on a wire rack for 10 minutes before turning out, to cool. Sit the cake right side up on a cake cooler and stand over a sheet of baking paper. When cold pour the glaze over the cake, sprinkle with the pistachios, and stand for 30 minutes before serving.
- To make the glaze place the butter and lime juice into a medium pan stir over a low heat until the butter has melted remove from the heat and add the icing sugar, stir to combine. Return to the heat and stir for 1 minute. Remove and stand for 15 minutes before pouring over the cooled cake.
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia