Zucchini Cake With Lime And Pistachio Recipe

Name: Zucchini Cake With Lime And Pistachio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: melted butter, for greasing; 2 tablespoons self-raising flour; 2 large zucchini (or 3 medium); 2 limes; 3/4 cup vegetable oil; 1 1/2 cups caster sugar; 3 eggs; 2 teaspoons vanilla bean paste; 1/2 cup pistachios; 3/4 cup almond meal; 2 cups self-raising flour, sifted; 2 teaspoons ground cardamom, sifted; Lime glaze; 60 g butter; 1 lime, juice of; 1 cup pure sifted icing sugar; 1/2 cup finely chopped pistachios

Servings: persons

melted butter, for greasing
2 tablespoons self-raising flour
2 large zucchini (or 3 medium)
2 limes
3/4 cup vegetable oil
1 1/2 cups caster sugar
3 eggs
2 teaspoons vanilla bean paste
1/2 cup pistachios
3/4 cup almond meal
2 cups self-raising flour, sifted
2 teaspoons ground cardamom, sifted
Lime glaze
60 g butter
1 lime, juice of
1 cup pure sifted icing sugar
1/2 cup finely chopped pistachios

1
Preheat oven to 180u00b0C Brush a fancy or fluted deep 22cm ring tin with melted butter and dust with flour. Rinse the zucchini and pat dry with paper towel. Grate the zucchini using a large hole grater.
2
Finely grate the rind from the 2 limes. Place the oil, sugar, eggs, vanilla and lime rind into a large mixing bowl and whisk with a ballon whisk until the mixture is well combined and thickens.
3
Using a large sharp knife chop the pistachios finely. Add the prepared pistachios, almond meal, flour, cardamom and zucchini mix with a wooden spoon until just combined.
4
Spoon the mixture into the prepared tin, smooth the surface. Bake for 45 minutes or until when a skewer comes out clean when inserted in the centre of the cake. Stand the cake on a wire rack for 10 minutes before turning out, to cool. Sit the cake right side up on a cake cooler and stand over a sheet of baking paper. When cold pour the glaze over the cake, sprinkle with the pistachios, and stand for 30 minutes before serving.
5
To make the glaze place the butter and lime juice into a medium pan stir over a low heat until the butter has melted remove from the heat and add the icing sugar, stir to combine. Return to the heat and stir for 1 minute. Remove and stand for 15 minutes before pouring over the cooled cake.

1563

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: melted butter, for greasing, 2 tablespoons self-raising flour, 2 large zucchini (or 3 medium), 2 limes, and more.

Yes, Zucchini Cake With Lime And Pistachio falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cake With Lime And Pistachio

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