ZUCCHINI CAKE WITH LIME AND PISTACHIO

Zucchini Cake With Lime and Pistachio image

Provided by Jewelies

Categories Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

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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
60 g butter
1 lime, juice of
1 cup pure sifted icing sugar
1/2 cup finely chopped pistachios

Steps:

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.

Nutrition Facts : Calories 493.7, Fat 26.8, SaturatedFat 5.5, Cholesterol 63.6, Sodium 333.2, Carbohydrate 59, Fiber 3.4, Sugar 37.2, Protein 8