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For the Cake

  • 250 g Courgette (grated)
  • 225 g Self-Raising Flour
  • 150 g Caster Sugar
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 3 Eggs
  • 125 ml Vegetable Oil

For the Icing

  • 90 g Icing Sugar
  • 200 g Full Fat Cream Cheese
  • 2 tbsp Fresh Lime Juice
  • 1 tbsp Lime Zest
  • Handful of Pistachio Nuts (crushed)


Make the Cake

  • Pre-heat your oven to 180°C. Mix together your sugar, eggs and oil until you have a smooth batter
  • Stir in your flour, baking powder and bicarb of soda. Finally, add your grated courgette and mix until combined
  • Divide the mixture into two 21cm cake tins. Bake for 25-30 mins
  • When cooked, remove your sponges from their tins and transfer to a wire rack to cool

Make your Icing

  • Beat the cream cheese until it's smooth. Then sift in your icing sugar and add your lime juice and zest
  • Use around half of your icing to sandwich the two cakes together (level off your bottom sponge with a knife if necessary). Then spread the remaining icing on top
  • Decorate with the crushed pistachios
  • Pop in the fridge for a few hours to give the icing chance to stiffen slightly. You can eat it straight from the oven, but I always think it tastes best when it's been left to chill for a little while!