Zucchini and Lime Cake

Zucchini Cake

This is one of the rare recipes where I felt no need for modifying at all. It comes from Nigella Lawson’s classic “How to be a Domestic Goddess” (http://www.nigella.com/books/view/how-to-be-a-domestic-goddess-12) and the recipe is just perfect as it is – the cake is unbelievably good! If you like a cake that contains fresh ingredients (lots of lime as well as zucchini), is fruity and not too sweet, looks beautiful and is easy to make and will amaze your friends (a Zucchini cake?!), try this one! It is a wonderful summer recipe, a great addition to a cake buffet (the chances are not very high that someone else will decide to put zucchini in their cake) and will please people with a sweet tooth but also those without.
I have fallen in love with this cake and I plan to make it again, again and again!

Ingredients:

For the cake:
1/4 cup raisins
12 ounces zucchini (2-3), weighed before grating
2 large eggs
1/2 cup vegetable oil
1/2 cup sugar
1 1/2 cups self-rising flour (I used normal all-purpose flour and a little more baking powder instead)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
[2 8×2-inch cake pans, greased and lined with parchment]

for the filling:
lime curd

for the icing:
7 ounces cream cheese
1/2 cup confectioners’ sugar, sifted
juice of 1 lime
2-3 tablespoons chopped pistachio nuts

Preheat the oven to 350 F. Put the raisins in a bowl and cover with warm water to plump them up.
Wash and wipe zucchini with a kitchen towel, but do not peel them. Grate them and then drain them in a sieve over the sink.
Put the eggs, oil, and sugar in a bowl and beat them until creamy. Sift in the flour, baking soda, and baking powder and continue to beat until well combined.
Now stir in the grated zucchini and add the drained raisins. Pour the mixture into the pans, and bake for 30 minutes until slightly browned and firm to the touch.
Leave in their pans on a rack for 5-10 minutes, then turn out and let cool on the rack until your filling and icing are ready.

You can use bought lemon or lime curd for the filling, which you mix with some fresh lime juice or you can make some from scratch (it’s very easy and quick).
The recipe I used can be found here: http://victorias-kitchen.blogspot.com/2011/03/nigellas-quick-lime-curd.html

To make the cream-cheese icing for the top, beat the cream cheese in a bowl until smooth, add the confectioners’ sugar, beating well to combine, and then stir in the lime juice to taste. Then put one of the cakes on a plate and spread with completely cooled lime curd. Put on the top cake and smear it thickly with the cream cheese icing. Before serving it scatter chopped pistachios over the top.

#zucchini #lime #cake #Nigella #lime curd #summer

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