Friday, 6 April 2012

Courgette and Pistachio Cake

This one's from Good Housekeeping Magazine and I'm very tempted to try it out with different veges, because this one went down SOOOO well at a picnic today!  Honestly - even the 3.5 year old had 4 pieces!

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 eggs
175g 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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