Okay, for the rules (which you must know I don't really follow) the recipe uses a 25.5cm (10in) kugelhopf (one of those round tins with a hole in). Which I don't have. The other suggestion was 20.5cm (8in) round cake tin. Which I also don't have.
150ml vegetable oil (plus extra to grease)
250g self-raising flour (plus extra to dust)
50g pistachios (shelled weight) they only sell them in 40g unshelled bags at my local shop
3 medium eggs175g caster sugar
1tsp vanilla extract
1/2 tsp bicarbonate of soda
2 small courgettes (about 225g) coarsely grated
125g icing sugar
1Tbsp roughly chopped pistachios
Preheat to 180c (160c fan oven).
Whisk oil, eggs, sugar and vanilla extract in a bowl. Sift flour and bicarb, stir to combine. Mix in the courgettes & chopped pistachios - I also sprinkled some 100s & 1000s to sell it to the kids! Cook - Kugelhopf = 35mins. Round tin = 55 mins.
Ice when cold and put pistachios on top. If it lasts long enough - store for up to 2 days!
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