CAKE IN THE HOUSE

This pretty summer cake has to be the most satisfying way to deal with a glut of courgettes

COURGETTE AND PISTACHIO CAKE WITH ZESTY LEMON ICING Serves 12-16300g caster sugar5 eggs350ml vegetable oil1½ tsp vanilla extract100g pistachio nuts, chopped80g ground almonds650g grated courgettes300g self-raising flour100g plain flour1 tsp bicarbonate of soda1½ tsp mixed spice FOR THE CANDIED LEMON ZEST 3 lemons100g caster sugar FOR THE ZESTY LEMON ICING 125g unsalted butter250g icing sugar, plus extra to dust1 tsp vanilla extract40ml whipping creamzest and juice of 1 lemon 1 Preheat the oven to 170C/Fan 150C/ 325F. Grease a 23cm cake tin and line the base with baking paper. 2 In a mixing bowl, beat the sugar, eggs, vegetable oil and vanilla extract until thick, using an electric mixer. Fold in the pistachios, ground almonds and grated courgettes. Sift in the flours, bicarbonate of soda and mixed spice, then stir until well combined. 3 Pour the cake mixture…

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The Simple Things (Digital) - 1 Issue, September 2016 - Issue 51

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