Pistachio, courgette & lemon cake

Pistachio, courgette & lemon cake

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(11 ratings)

Prep: 35 mins Cook: 35 mins - 40 mins

Easy

Cuts into 15 squares
Big on flavour but light on texture, this easy bake is just as good packed into a tin for a picnic or served with Greek yogurt for dessert

Nutrition and extra info

  • un-iced

Nutrition: per square

  • kcal377
  • fat19g
  • saturates9g
  • carbs45g
  • sugars31g
  • fibre2g
  • protein6g
  • salt0.7g
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Ingredients

  • 175g shelled pistachios
  • 250g golden caster sugar
  • 200g butter, at room temperature, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 280g plain flour
  • 1¼ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 3 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g Greek-style, full-fat yogurt (buy a big pot and keep the rest to serve alongside)
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • zest and juice 3 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 140g coarsely grated courgette
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 175g icing sugar
  • 2 tbsp lemon curd (optional)

Method

  1. Put 150g of the pistachios and the sugar in a food processor and whizz until the nuts are very finely ground.

  2. Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter, flour, baking powder and bicarb, eggs, yogurt and the zest and juice from 2 of the lemons. Beat with an electric whisk until smooth and combined.

  3. Stir in the courgette until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.

  4. When the cake has fully cooled, remove from the tin and peel off the baking parchment. Sift the icing sugar into a bowl, and gradually stir in enough lemon juice to get a runny-ish consistency. If you run out of juice, carry on mixing with water. Drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares and serving with Greek yogurt. Will keep for 3 days in an airtight tin.

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Comments, questions and tips

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rparnell
11th Sep, 2017
5.05
Great cake to make and eat. I didn't have the correct sized tin so made a deeper cake in a 20cm tin which took 50 mins. Has become my wife's favourite cake, maybe equal to a sticky lemon and ginger cake which is also on this site.
ewuska75's picture
ewuska75
9th Jun, 2017
5.05
Great cake and super easy too! I made it into cupcakes as I can't be bothered to wait 40min for my cake and cupcakes only took 15 in the oven... Also replaced greek yogurt with soya one - next time will use either coconut oil or veggie butter to make it vegan!
fionafigtree
13th Oct, 2016
5.05
I made this cake to take into work and it went down really well with my colleagues. The recipe is really good, I think the addition of yoghurt keeps it moist. I used Stork instead of butter to make it a tad healthier. I froze the cake for a week, and defrosted it the night before I needed it and then iced and decorated it. I used good quality lemon curd which was worth it. This recipe worked really well and tasted great - I would recommend it.
Katykate72
5th Sep, 2016
5.05
I have also made these as cupcakes but used the full amount, couldn't be faffed with halving everything so just baked the 24 cakes and then froze 12 (un-iced) Deliciously light and zesty, very pleased with them and will definitely bake again.
hpugsley
1st May, 2016
5.05
I made this as cupcakes. Half the ingredients make about 12 cupcakes, and I used the same decoration. Baked at 170 fan for about 25 minutes. Really positive comments all round, light, tasty and not too sweet....definitely a keeper.
lizzafezza
3rd Sep, 2015
5.05
Really easy to make, moist and delicious. Have made it twice now and has gone down a storm each time. I too would recommend using the lemon curd as well as the icing on the top.
casiokay
31st Aug, 2015
5.05
Loved this recipe. Really easy to make and went down very well in the office. I would definitely recommend adding the lemon curd as well as the icing. Gave it the right amount of lemony kick
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