lifestyle,  Uncategorized

Baking – Courgette and pistachio ‘healthy’ lemon cake

My first ever baking/recipe post! I love baking and cooking and have wanted to share something like this for a long long time now!

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I recently found a recipe online and drew inspiration from it to try out this recipe for mother’s day (in the UK its in March 🙂 ). It was a huge success at home, and I made some modifications to make it “healthier”*, lighter and tastier! Lemon drizzle cake is one of our all-time favourite cakes, but sometimes looking at the amount of sugar and butter that goes in makes it hard to eat on a regular basis (not that it stops us), so I’m so happy to have tried this new recipe. It tastes quite different but I think in a good way. I made this again today so it was perfect timing to share.

* Disclaimer: my idea of “healthy” may not fit yours!

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Ingredients

For the cake:

  • 75g pistachios (without shells)
  • 20g caster sugar
  • 80g light brown sugar
  • 100g softened butter
  • 2 medium eggs
  • 70g Greek style yoghurt
  • 140g plain flour
  • 1 tsp baking powder
  • zest of 2 lemons
  • juice of 1 lemon
  • 90g coarsely grated courgette

For the icing:

  • 25g icing sugar
  • juice of 1 lemon
  • 10g pistachios

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Method

  1.  Preheat the oven to 180°C or 160°C if you have a fan oven. Otherwise, it is also known as Gas Mark 4 on some ovens. Grease or line a tin of your choice – I used a 15cm x 20cm rectangular one.
  2. In a food processor, tip both the sugars and the pistachios and blend until the pistachios are very finely ground. If you don’t have a food processor, you can also use a pestle and mortar for the pistachios.
  3. In a large bowl, beat the sugar and pistachio mix with the butter, until smooth and creamy.
  4. Add the eggs one by one followed by the yoghurt, and mix well before sifting in the flour and baking powder.
  5. Once everything is smooth and combined, add the zest and juice of the lemons, and stir in the courgette until everything is well mixed.
  6. Put the mixture into the prepared tin, and bake in the middle of the oven for around 35 minutes (this will depend on the depth of your tin). Check with a skewer if your cake is ready by poking it in the middle, and if it comes out clean, then you can take it out of the oven.
  7. Prepare the icing while the cake is cooling down by mixing the icing sugar and the lemon juice in a runny consistency. Poke some holes in the cake if you wish, and pour over the icing. Crumble over the pistachios and leave the cake to set and finish cooling down for another 20 minutes before serving!

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I cut mine into little squares and also added some whole pistachios on top for decoration.

Hope you enjoy this recipe and please feel free to leave a comment (especially if you have tried it – would love to see them too!)

Thanks for reading 🙂

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