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Courgette cake

Good Housekeeping UK

Courgette might sound like a strange addition to a cake, but it produces a wonderful moist sponge. With it's wonderful spring and summer flavour, of pistachio, this cake is so easy to make and because it's baked in a bundt cake tin, produces a simple centre-piece.

Cal/Serv: 359

Makes: 10 servings

Prep Time: 0 hours 30 mins

Cook Time: 0 hours 35 mins

Total Time: 1 hour 5 mins

For the cake

150 ml

(5fl oz) vegetable oil, plus extra to grease

250 g

(9oz) self-raising flour, plus extra to dust

50 g

(2oz) pistachios (shelled weight)

medium eggs

175 g

(6oz) caster sugar

1 tsp.

vanilla extract

½ tsp bicarbonate of soda

small courgettes, about 225g (8oz), coarsely grated

For the icing

1 tbsp.

roughly chopped pistachios

125 g

icing sugar, sifted

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Preheat oven to 180°C (160°C fan) mark 4. Grease a 25.5cm (10in) kugelhopf or bundt tin. Lightly dust with flour and tap out excess. Pulse pistachios in a food processor until finely ground (or chop by hand). Set aside.
Whisk oil, eggs, sugar and vanilla extract together in a large bowl. Sift over flour and bicarbonate of soda and stir to combine. Mix in the courgettes and pistachios. Transfer to the prepared tin and level the surface.
Bake for 35min, or until golden and a skewer inserted into the cake comes out clean. Leave to cool in tin for 5min, then turn out of tin and cool completely on a wire rack.
For the icing, mix the icing sugar with enough water to get a smooth, fairly thick icing (1½-2tbsp). Slide cake on to a cake stand or serving plate. Drizzle over icing, then scatter over pistachios. Serve in slices.

Tins:This can also be made in a deep, 20.5cm (8in) round cake tin. Follow the recipe, baking the cake for about 55min

Per Serving:

Calories: 359
Total carbs: 49 g
Sugars: 30 g
Total fat: 17 g
Saturated fat: 2 g

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