for the chef
Zucchini Cake with Lime and Pistachio Glaze
Ingredients:
- Using melted butter and flour to grease a fluted cake tin
- 1 large or 3 medium zucchini
- Rind of two limes
- 1 1/2 cup vegetable oil
- 1 1/2 cups caster sugar
- 2 tsp vanilla
- ½ cup pistachio kernals
- 3/4 cup almond meal
- 2 cups self raising flour
- 2 tsp ground cardamom
Glaze:
- 60g butter, at room temperature
- Juice of 1 lime
- 1 cup icing sugar
- 1/2 cup extra finely chopped pistachios
Method:
- Preheat oven to 180°C.
- Rinse zucchini, pat dry and grate
- Whisk rind, oil, sugar and vanilla until well combined and thickened
- Finely chop pistachios and add to mixture along with almond meal, flou, cardamom and zucchini stir with wooden spoon to combine
- Spoon into cake tinand smooth top, Bake for 45 - 50 minutes or until skewer comes out clean.
- Stand in cake tin for 10 minutes before turning out.
- Leave cake on rack with baking paperon bench and pour glaze and sprinkle over pistachios
- Stand for 30 minutes before serving