Pistachio and zucchini cake

With Lime Frosting

Cake

125g grated zucchini
4 eggs
1½ cups oil
450g caster sugar
4 cardamom pods
Zest of a lemon or lime
Pinch of salt
½ tsp baking soda
2 Tbsp hot water
2 cups self-raising flour
½ tsp baking powder
¼ tsp allspice
1 cup coarsely chopped pistachio nuts

In a food processor add oil, sugar, salt, zest, cardamom and salt. Mix on high until sugar is slightly dissolved and pods are blended, add baking soda, water and mix until combined.

Then add 1 egg at a time until mix is creamy and almost white. Fold in your zucchini by hand.

In a separate bowl, sift the dry ingredients. Fold the wet mix from the food processor into the dry mix gently until combined.

Divide evenly between 2 greased and lined 20cm spring form cake pans.

Bake for 45 minutes in a 165°C oven until it springs back at the touch or has come away from the sides of the tin, then cool.

Lime frosting

500g cream cheese
150g icing sugar
At least 2 Tbsp of lime juice and zest of one lime

Beat until light and fluffy. Spread ⅓ on top of first half of cake then add second layer and spread the rest of the frosting on and around.

Decorate with toasted pistachio nuts, lime zest and sprigs of rosemary.

Serve with Greek yoghurt.

Recipe kindly supplied by

Mrs Clarks @ The Crib Cafe
108 Palmerston St, Riverton
(03) 234 8600

Photo by
Jeremy Pierce