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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 180 C / 160 C fan / Gas 4. Grease and line two 21cm sandwich tins.
Beat together the eggs, oil and sugar in a large bowl until creamy. Sift in the flour, bicarbonate soda and baking powder and beat well. Stir in the grated courgettes until well combined. Divide the mixture into the cake tins.
Bake in the middle of the oven for 25 to 30 minutes.
Remove the cakes from the oven and carefully turn out onto a wire rack. Carefully peel off the paper lining and leave to cool.
For the icing, beat the cream cheese in a bowl until smooth. Sift in the icing sugar and stir in the lime juice.
Use a bread knife to level one of the cakes if necessary. Use 2/3 of the icing to sandwich the 2 cakes together, the levelled one on the bottom, and use the remaining icing to cover the top of the cake. Sprinkle with the pistachio nuts and lime zest.
Photo from a visit to The Potting Shed Cafe, Great Park Farm Nursery, East Sussex. They tweaked this by adding moist raisins to the cake and a luscious layer of lemon curd on top of the icing (inside only) - 09 May 2015
A really lovely cake and a great way to use up the courgettes! It's had the thumbs up from everyone that has tried it.
Just a note about the icing - I used a 250g tub of cream cheese and 300g of icing sugar and the lime. You have to keep beating it to get it to thicken, even when you think you can't beat it anymore, do some more! It was perfect. - 01 Sep 2014