Courgette cake

This cake can also be made in a deep 20.5cm round cake tin. Follow the recipe, baking the cake for about 55min.

Hands-on time: 30min, plus cooling Cooking time: 35min Cuts into 10 slices

FOR THE CAKE

50g pistachios 150ml vegetable oil, plus extra to grease 3 medium eggs 175g caster sugar 1tsp vanilla extract 250g self-raising flour 1/2tsp bicarbonate of soda 2 small courgettes, about 225g, coarsely grated

FOR THE ICING

125g icing sugar, sifted 1tbsp roughly chopped pistachios

1 Preheat oven to 180ºC (160ºC fan)/mark 4. Grease a 25cm kugelhopf or bundt tin and lightly dust with flour, tapping out any excess. Pulse the pistachios until finely ground in a food processor (or chop finely by hand). Set aside.

2 Put the oil, eggs, sugar and vanilla into a large bowl and whisk to combine. Next, sift over the flour and soda and stir to combine. Mix in the grated courgette and ground pistachios. Empty into the prepared tin and level the surface.

3 Bake for 35min or until golden and a skewer inserted into the centre comes out clean. Leave to cool in tin for 5min then turn out of tin and cool completely on a wire rack. If your cake seems stuck, gently loosen around the edges with a small knife.

4 To make the icing, mix the sifted icing sugar with just enough water to get a smooth, fairly thick icing (about 11/2-2tbsp). Put cake, narrow end up, on a cake stand or serving plate. Drizzle on the icing, then scatter over the chopped pistachios. Serve in slices.