COURGETTE, PISTACHIO AND LIME LOAF CAKE

COURGETTE might seem an unusual ingredient for a cake but it works beautifully.

Paired with a hint of lime and the crunch of pistachios, this makes a really moist cake that you’ll be wanting to make again and again.

Ingredients (serves 12)

300g courgettes (about 2 medium courgettes)

125ml sunflower oil, plus extra for greasing

75g white sugar with stevia

2 eggs

250g self-raising wholemeal flour ½ tsp baking powder

Finely grated zest and juice of 1 lime

120g (shelled) pistachio nuts

METHOD

1. Preheat the oven to 180°C/ 160°C fan/Gas 4. Grease a 1kg loaf tin with a little sunflower oil and line the base with baking parchment.

2. Coarsely grate the courgettes onto a clean tea towel, then gather the tea towel up and hold it over the sink. Twist it until all the excess liquid comes out.

3. Put the sunflower oil, sugar and eggs into a large mixing bowl and beat until smooth.

4. Stir in the grated courgettes, the flour, baking powder and lime zest, mixing well. Stir in the lime juice and pistachios and mix once more. Transfer to the prepared tin, smoothing to level surface.

5. Bake in the oven for 45 minutes until risen and light golden brown. Insert a skewer or sharp knife into the centre of the cake – if it comes out clean, the cake is ready; if not, return to the oven and bake for another 5 minutes, then check again.

6. Remove from the oven and leave the cake to cool in the tin for at least 10 minutes, before turning out onto a wire rack to cool completely.

7. Cut into slices to serve. Store leftovers in an airtight container and eat within three days.