Cour­gette & lemon driz­zle loaf with pis­ta­chio

Irish Daily Mail - YOU - - LORRAINE ESPECIAL -

I was given a slice of this a while back and when my friend told me what it was, I thought, ‘Cour­gettes in a cake, re­ally?’ But when I took a bite into that beau­ti­fully moist and flavour­some crumb, I was sold. The fact that cour­gettes are one of your ‘five a day’ is a bonus! Choose the green pis­ta­chios in the shops, not the brown, dry, shriv­elled ones. If you can’t find them then just leave them out or sub­sti­tute with hazel­nuts or wal­nuts. SERVES 8-10 oil, for spray­ing or brush­ing 325g cour­gettes, grated 120g but­ter (I use salted) 180g caster sugar zest of 2 lemons hand­ful of pis­ta­chios, plus ex­tra for dec­o­ra­tion seeds of ½ vanilla pod or ½ tsp vanilla ex­tract 3 medium eggs 280g self-rais­ing flour ½ tsp bak­ing pow­der pinch of salt FOR THE DRIZ­ZLE juice of 2 lemons 60g ic­ing sugar EQUIP­MENT 1.2 litre loaf tin 1 Pre­heat the oven to 180C (fan 160C/350F/gas 4). Line the loaf tin with bak­ing parch­ment and spray or brush with a lit­tle oil. I usu­ally put a strip along the whole length of the tin, mak­ing sure that it comes well over the edges. This makes it easy to re­move the loaf when it is cooked. 2 Place the grated cour­gettes in a tea towel and wring out as much of the mois­ture as you can over the sink. This can take a few min­utes but it is an im­por­tant step as the loaf may be­come too soggy oth­er­wise. 3 Melt the but­ter in a pan and then put it in a bowl along with the sugar. Add the cour­gettes to the bowl along with the lemon zest, pis­ta­chios, vanilla and eggs and mix this to­gether un­til com­bined. Then add the flour, bak­ing pow­der and salt and care­fully fold this in. 4 Tip the mix­ture into the lined tin and then bake for 1 hour or un­til a skewer in­serted in the cen­tre of the loaf comes out clean. 5 Once the loaf is baked, re­move it from the oven and set aside while you make the driz­zle. Mix the lemon juice and the ic­ing sugar to­gether. Us­ing a fork or tooth­pick, gen­tly prick the top of the loaf and then pour the driz­zle all over the cake so that some soaks into the loaf and the rest forms a light glaze on top. Re­move the loaf from the tin, sprin­kle the re­main­ing pis­ta­chios over the top and serve. TIP When mak­ing any cake, the less you can stir it the bet­ter for a light tex­ture: over-mix­ing means that the stretchy pro­teins (gluten) in the flour can be­come over­worked, re­sult­ing in a denser cake. ➤

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