Courgette might sound like a strange addition to a cake, but it produces a wonderful moist sponge. With it's wonderful spring and summer flavour, of pistachio, this cake is so easy to make and because it's baked in a bundt cake tin, produces a simple centre-piece.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hr 5 mins
Cal/Serv:
359
Ingredients
For the cake
150ml
(5fl oz) vegetable oil, plus extra to grease
250g
(9oz) self-raising flour, plus extra to dust
50g
(2oz) pistachios (shelled weight)
3
medium eggs
175g
(6oz) caster sugar
1tsp.
vanilla extract
½ tsp bicarbonate of soda
2
small courgettes, about 225g (8oz), coarsely grated
For the icing
1Tbsp.
roughly chopped pistachios
125g
icing sugar, sifted
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease a 25.5cm (10in) kugelhopf or bundt tin. Lightly dust with flour and tap out excess. Pulse pistachios in a food processor until finely ground (or chop by hand). Set aside.
Step 2
Whisk oil, eggs, sugar and vanilla extract together in a large bowl. Sift over flour and bicarbonate of soda and stir to combine. Mix in the courgettes and pistachios. Transfer to the prepared tin and level the surface.
Step 3
Bake for 35min, or until golden and a skewer inserted into the cake comes out clean. Leave to cool in tin for 5min, then turn out of tin and cool completely on a wire rack.
Step 4
For the icing, mix the icing sugar with enough water to get a smooth, fairly thick icing (1½-2tbsp). Slide cake on to a cake stand or serving plate. Drizzle over icing, then scatter over pistachios. Serve in slices.
Tins: This can also be made in a deep, 20.5cm (8in) round cake tin. Follow the recipe, baking the cake for about 55min
Per Serving:
Calories: 359
Total carbs: 49 g
Sugars: 30 g
Total fat: 17 g
Saturated fat: 2 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
