pistachio-lime-courgette-cake

Pistachio lime Courgette cake

RECIPE BY NATASAHA CORRETT

There is nothing more glorious than a cake!

And when you know it has vegetables in it you feel even more like you want to polish your halo! Make it in your Vitamix and you don’t even have to chop anything. Blend everything up so there are no lumps so to create a wonderful even bake.

[wpurp-searchable-recipe]Pistachio lime Courgette cake – – – [/wpurp-searchable-recipe]

Serves8
Cooks In40 minutes
DifficultySimple

Ingredients
MetricCupsCupsMetric

150g ground almonds

50g gluten free flour

1 ½ baking powder

1 tsp bicarbonate of soda

¼ tsp Himalayan pink salt

2 eggs

150g courgette

150ml agave / honey or maple syrup

60ml olive oil

1 lime zest

50g chopped pistachios

 

 

Drizzle

125g goats or dairy free yoghurt

1 lime juice

1 tbsp agave / honey or maple syrup

Method

Preheat oven to 180 C Fan and line a loaf tin approximately 9 inches long with baking paper

 

Weigh out the ground almonds, gluten free flour, baking powder, bicarbonate of soda, lime zest and salt into a bowl.

 

Roughly chop the courgettes (this is important as we don’t want them to be small even pieces in the cake once we blend.

 

Put the eggs, olive oil, syrup into the blender on number 5 for 30 seconds or until combined. Add in the courgettes on number 4 for 15 seconds or until the courgette is evenly diced up. You do not want it to be come a complete liquid.

 

Mix into the dry ingredients.

 

Chop the pistachios and mix into the mixture. Pour into the loaf tin and put into the oven for 20 minutes.

 

Get a piece of tin foil and put over the top of the loaf tin and bake for a further 15-20 minutes until the knife comes out clean. (over all 35-40 minutes)

 

Leave to cool.