The Dogmother Posted May 17, 2011 Share Posted May 17, 2011 Well, here's a recipe I found of the lovely cake that we had on a recent gathering... absolutely divine Courgette & Pistachio Cake with Lime Cheesecake Icing Makes 1x 2lb loaf 140ml vegetable oil or rapeseed oil, plus extra for greasing 2 eggs 200g muscovado sugar 300g grated courgettes, (Don’t bother peeling them. I blitz them in the food processor) 100g raisins 70g unsalted pistachios, chopped (optional) 180g self-raising flour tiny pinch of salt ½ tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp freshly grated nutmeg or mace ( I like mace as it has a hint of citrus) ½ tsp mixed spice Lime Cheesecake Icing 50g cream cheese, chilled (full fat works best) 50g butter, at room temperature 1 tsp vanilla extract 200g icing sugar, sifted 1 lime, zest only 1) Preheat oven to 150°c. Line 2lb cake tin with liners or lightly grease. 2) In a large bowl beat the egg, then add the oil, sugar, courgette and pistachios. Stir in the remaining ingredients and mix until well combined. 3) Fill the tin with the cake mix. Bake for 75 min, or until cake is risen and cooked through. Allow to cool before icing. 4) Beat together the cream cheese, vanilla, lime zest and butter then gradually add the icing sugar. The icing sugar will stiffen the icing the more you put in, but taste as you go along to make sure you don’t make it too sweet. Once the icing is ready, spread onto cake and leave for a few hours for the icing to harden slightly. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted May 17, 2011 Share Posted May 17, 2011 Yum! Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 17, 2011 Author Share Posted May 17, 2011 It really is gorgeous and nice and tangy too. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted May 17, 2011 Share Posted May 17, 2011 That looks very yummy & impressive! Emma.x Quote Link to comment Share on other sites More sharing options...
Patricia W Posted May 17, 2011 Share Posted May 17, 2011 I've been waiting for this! Quote Link to comment Share on other sites More sharing options...
LolaLayla Posted May 17, 2011 Share Posted May 17, 2011 Thanks for posting this. It looks fantastic Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 17, 2011 Share Posted May 17, 2011 I will repeat the sentiments on the fruit cake thread....Get thee behind me Claret Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 17, 2011 Author Share Posted May 17, 2011 I am fulfilling my role as devil's advocate... well, I have the horns and tail somewhere, may as well make use of them! Quote Link to comment Share on other sites More sharing options...
Alis girls Posted May 18, 2011 Share Posted May 18, 2011 Sounds yum - will leave nuts out as ES has severe allergy to pistachio. will be printing off Quote Link to comment Share on other sites More sharing options...
Sheilaz Posted May 18, 2011 Share Posted May 18, 2011 Thank you very much, Claret. I seem to have wandered down here from the Healthy eating chat topic, and I can't stop looking at that yummy picture! However, I'm looking for recipes for a few social occasions this summer, and it will be great to make something different. Lime juice is lovely with tuna, or other fish, so a good use for it as only the zest is needed for the cake. Do you think this would freeze well? Would it freeze complete with icing? Thanks for posting the recipe. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 18, 2011 Author Share Posted May 18, 2011 I've frozen cream cheese icing before, but usually separate from the cake, then iced it after defrosting both. Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted May 18, 2011 Share Posted May 18, 2011 Does this cake have a filling? It looks like it has a jammy middle. Emma.x Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted May 18, 2011 Author Share Posted May 18, 2011 The one I ate had a cream cheese filling, the same as on the top. That was a photo form t'internet as I forgot about taking piccies of mine as I was too busy eating it Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted May 19, 2011 Share Posted May 19, 2011 must admit - the title put me off.... but it looks scrumdiddlyumtious. I may need to give this one a try ! Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted May 20, 2011 Share Posted May 20, 2011 Suppose it's only really the same as carrot cake. I think there is a chocolate cake that you can use beetroot in & you can even bake with mayonnaise! Emma.x Quote Link to comment Share on other sites More sharing options...
Lesley Posted May 20, 2011 Share Posted May 20, 2011 ...and all those recipes are already on here! - including a chocolate courgette cake! I can't remember what the thread was called though Quote Link to comment Share on other sites More sharing options...
sunshinesupernova Posted June 26, 2011 Share Posted June 26, 2011 chocolate and beetroot cake is lush. Very very moist. The courgette cake is on my list for tomorrow Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 29, 2011 Author Share Posted June 29, 2011 I made one for work... gone in 2 hours! Quote Link to comment Share on other sites More sharing options...
Lavenders_Blue Posted June 30, 2011 Share Posted June 30, 2011 I made one for work... gone in 2 hours! I don't think you can get any better compliment than that Clare I'll be keeping this recipe up my sleeve for when my Dad's allotment courgette glut starts. You can never have too many courgette recipes! (Or cake recipes for that matter). Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted June 30, 2011 Author Share Posted June 30, 2011 One point to note is that I have cut back the oil content of the recipe as it tended to be too squishy. I am wondering how it would be if I substituted margarine for the oil =- has anyone tried this with another recipe? The' oiliness' is one thing that I didn't like with the wacky cake recipe. Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted July 1, 2011 Share Posted July 1, 2011 One point to note is that I have cut back the oil content of the recipe as it tended to be too squishy. I am wondering how it would be if I substituted margarine for the oil =- has anyone tried this with another recipe? The' oiliness' is one thing that I didn't like with the wacky cake recipe. Oil is a very common thing to use in cakes, it's what helps keep them moist, I don't think you would get quite the same thing with margarine (although it would probably still make a nice enough cake). I made your cake yesterday, agree it's lovely, and agree that a bit less oil would probably make it slightly less squishy. Quote Link to comment Share on other sites More sharing options...
WitchHazel Posted July 1, 2011 Share Posted July 1, 2011 (edited) ...and all those recipes are already on here! - including a chocolate courgette cake! I can't remember what the thread was called though Here's the link - it's a threat all about courgette cakes: http://club.omlet.co.uk/forum/viewtopic.php?f=20&t=67115 Edited July 1, 2011 by Guest Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 1, 2011 Author Share Posted July 1, 2011 Thanks Hazel, I'll stick to the oil then and just use a fair bit less. Quote Link to comment Share on other sites More sharing options...
TutuTallulah Posted August 14, 2011 Share Posted August 14, 2011 Made this today - but think I have made a bit of a mistake and used dark muscavado sugar. The cake has turned out very dark (I knew it would - the mixture was very dark) but it still looks and smells ok so hopefully it will taste ok. Keeping my fingers crossed until it's gone cold, iced and sliced! Quote Link to comment Share on other sites More sharing options...
Sam Posted August 21, 2011 Share Posted August 21, 2011 Could anyone actually wait "for a few hours for the icing to harden slightly" ? Or am I just impatient... or greedy was very nice though Thanks for sharing Quote Link to comment Share on other sites More sharing options...
