Wednesday, 11 January 2017

Lime and pistachio cake

This was a cake I made for a leaving do at work last Autumn, but I've been asked for the recipe so it's a very belated write-up.

Sorry about the picture, I blame taking it at work...

I was asked for a vegetable cake and carrot was just to obvious. Once my thoughts turned to courgette, I then got thinking about how to decorate. And green was the only way to go, hence the lime and pistachio. I wanted to try and make the cakes actually green but pistachio paste is very hard to get hold of in SE London! Nonetheless, it went down a treat. A lovely moist cake, with a rich cream cheese icing cut with lime and the occasional crunch from a sweet pistachio.

Lime and pistachio cake

250g butter
200g caster sugar
3 eggs
1tsp vanilla extract
Juice and zest of 2 limes
200g plain flour
1tsp baking powder
1/4tsp salt
300g courgette (skin on), grated and left to drain in a sieve
75g pistachio + 25g chopped pistachio to decorate
Lime curd filling:
3oz caster sugar
1 eggs, well beaten
Grated zest and juice of 2 limes
2oz butter
Lime cream cheese icing:
50g butter
200g cream cheese
85g icing sugar
Juice and zest of 1 lime

1. Grease and line two 8" cake tins. Pre-heat the oven to 180°C.
2. Cream together the butter and sugar.
3. Beat in the eggs, one at a time until combined. Add some of the flour after each egg to prevent the mixture splitting.
4. Beat in the vanilla extract, lime zest and juice.
5. Sift in the remaining flour, baking powder and salt and fold until combined.
6. Fold in the grated courgette and pistachios.
7. Divide the cake mixture between two 8" greased and lined cake tins.
8. Bake at 180°C for 25 minutes until the sponge is cooked (the top will spring back and the sides will have come away from the sides of the tin).
9. Whilst the cakes are baking and cooling make the lime curd. Place the ingredients in a heat proof bowl and suspend over a saucepan containing hot water. Cook until the mixture is thick enough to coat the back of a wooden spoon, about 20 minutes.
10. To make the icing beat the butter until soft.
11. Gradually beat in the cream cheese until completely combined.
12. Beat in the lime juice and zest and sugar. (Add sugar to taste).
13. To construct the cake, spread lime curd over the top of one of the cakes.
14. Invert the top cake and spread half the cream cheese icing over the bottom of the cake. Turn this cake the right way up and sandwich the two cakes together.
15. Spread the remaining icing over the top of the cake.
16. Decorate with chopped pistachios and lime zest.

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