Nigella’s Courgette And Lime Cake is made with courgettes, eggs, vegetable oil, caster sugar, flour, bicarbonate of soda, baking powder, lemon curd, cream cheese, icing sugar, lime juice, and unsalted pistachios chopped resulting in a tangy moist treat that takes 1 hour and 20 minutes to prepare!
Try More Nigella Lawson Recipes:
🤍 Why You’ll Love This Courgette And Lime Cake Recipe:
- Delightfully Moist: The courgettes add moisture, making each bite soft and luscious.
- Zesty Flavor: Lime juice infuses the cake with a refreshing citrus tang, balancing the sweetness.
- Easy to Make: Simple steps and everyday ingredients create a stunning cake perfect for any occasion.
- Versatile: Enjoy it as a dessert, afternoon treat, or even a special breakfast option.
❓ What Is Nigella’s Courgette And Lime Cake Recipe?
Nigella’s Courgette And Lime Cake Recipe features a light courgette-infused sponge cake layered with zesty lemon curd and topped with a creamy lime-infused cream cheese icing, finished with a sprinkle of chopped pistachios.
🥚 Nigella Courgette And Lime Cake Ingredients
For the cake:
- 250 g courgettes (approx 2 courgettes weighed before grating)
- 2 large eggs
- 125 ml vegetable oil
- 150 g caster sugar
- 225 g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
For the filling:
- 150 g Lemon curd
For the icing:
- 200 g full-fat cream cheese
- 100 g icing sugar
- 1 tbsp lime juice
- 25 g unsalted pistachios chopped
🥮 How To Make Nigella Courgette And Lime Cake
- Rinse the courgettes and grate them on a coarse grater. Combine the sugar, oil, and eggs in a bowl and whisk until smooth.
- Put in the baking powder, bicarbonate of soda, and flour. Mix in the grated courgette.
- Stir the batter evenly between the two tins and bake for 25 to 30 minutes, or until a cocktail stick inserted in the center comes out clean.
- Allow to cool for around 30 minutes, then take them out of the tins and let cool fully on a wire rack.
- Place one of the cakes on a plate upside down and spread the lemon curd on it. Combine the cream cheese and icing sugar and beat until creamy and fully blended.
- Once mixed, add the lime juice. Put the icing on the cake and spread it out to cover it.
- Add the chopped walnuts on top.
💭 Recipe Tips
- Ensure to grate the courgettes finely for a smoother texture in the cake.
- Don’t overmix the batter to maintain a tender crumb.
- Allow the cakes to cool completely before assembling to prevent the icing from melting.
- Adjust the sweetness of the icing by adding more or less icing sugar according to taste.
🍻 What To Serve With Courgette And Lime Cake?
Serve Courgette And Lime Cake with a cup of freshly brewed tea or coffee, a dollop of whipped cream, or scoop of vanilla lemon ice cream, or a glass of mint lemonade.
🎚 How To Store Leftovers Courgette And Lime Cake?
- In The Fridge: Store leftover courgette and lime cake in an airtight container in the fridge for up to 3 to 4 days.
- In The Freezer: Wrap leftover courgette and lime cake slices tightly in plastic wrap and freeze them in a freezer-safe container for up to 2 months.
🥵 How To Reheat Leftovers Courgette And Lime Cake?
- In The Oven: Arrange leftover courgette and lime cake slices on a baking sheet and reheat in a preheated oven at 250°F for 8 to 15 minutes or until warmed through.
- In The Microwave: Warm leftover courgette and lime cake slices on a microwave-safe plate for 20 to 30 seconds or until heated.
FAQs
Why did my courgette and lime cake come out crumbly?
Your courgette and lime cake might have turned crumbly due to insufficient fat content, like butter or oil, affecting texture and moisture.
Why is my courgette and lime cake sunk in the middle?
If your courgette and lime cake sinks in the middle, it could be due to inconsistent oven temperature throughout the baking process.
Why did my courgette and lime cake turn out dense?
Your courgette and lime cake may have turned dense due to over-creaming butter and sugar, causing excessive air trapping in the batter.
Why did my courgette and lime cake taste bitter?
Your courgette and lime cake may taste bitter due to the excessive use of baking soda or baking powder, affecting the flavor balance.
Try More Nigella Lawson Recipes:
Nigella Courgette And Lime Cake Nutrition Facts
Amount Per Serving
- Calories 370.7
- Total Fat 17.5g
- Saturated Fat 8.6g
- Cholesterol 129.6mg
- Sodium 518.5mg
- Potassium 181.6mg
- Total Carbohydrate 47.6g
- Dietary Fiber 0.6g
- Sugars 28.4g
- Protein 7.6g
Nigella Courgette And Lime Cake
Description
Nigella’s Courgette And Lime Cake is made with courgettes, eggs, vegetable oil, caster sugar, flour, bicarbonate of soda, baking powder, lemon curd, cream cheese, icing sugar, lime juice, and unsalted pistachios chopped resulting in a tangy moist treat that takes 1 hour and 20 minutes to prepare!
Ingredients
For the cake:
For the filling:
For the icing:
Instructions
- Rinse the courgettes and grate them on a coarse grater. Combine the sugar, oil, and eggs in a bowl and whisk until smooth.
- Put in the baking powder, bicarbonate of soda, and flour. Mix in the grated courgette.
- Stir the batter evenly between the two tins and bake for 25 to 30 minutes, or until a cocktail stick inserted in the center comes out clean.
- Allow to cool for around 30 minutes, then take them out of the tins and let cool fully on a wire rack.
- Place one of the cakes on a plate upside down and spread the lemon curd on it. Combine the cream cheese and icing sugar and beat until creamy and fully blended.
- Once mixed, add the lime juice. Put the icing on the cake and spread it out to cover it.
- Add the chopped walnuts on top.
Notes
- Ensure to grate the courgettes finely for a smoother texture in the cake.
Don’t overmix the batter to maintain a tender crumb.
Allow the cakes to cool completely before assembling to prevent the icing from melting.
Adjust the sweetness of the icing by adding more or less icing sugar according to taste