I’m big into growing my own vegetables but this past summer growing season has been a bit like the weather here in Blighty, a bit meh. My tomatoes became diseased and failed miserably, my cucumbers didn’t really make it off the starting line and my onions were about the size of a an anorexic golf ball. Courgettes though clearly like the wet and not particularly warm weather because I literally had them coming out of my ears, so much so I was struggling with ideas of what to do with them all. It doesn’t help that I am the only one in my family who actually likes them! And there’s only so many bologneses and shepherd’s pies I can make where I secretly grate them in. Enter stage right the mighty courgette and lime cake, or in my case loaf cake. I’ve made carrot cake loads of times but never tried one with courgette. Although when you think about it, it does make sense because carrot makes a cake nice and moist and courgette which is similar, has the same effect. So basically if you’re a fan of carrot cake, then you’ll probably love this courgette and lime cake. The pistachios add a lovely crunch and the lime provides a nice zesty, refreshing contrast. I slathered it in a marscapone cream cheese frosting which worked perfectly. I also created this as a loaf cake but there’s no reason why you couldn’t increase the volumes slightly and turn it into a layer cake. For anyone struggling with the quantities to use, email me and I’ll be happy to help. Anway, enough wittering on. Without further ado, here’s the recipe: Courgette and Lime Cake Ingredients (for one loaf cake) 200g brown sugar 200g vegetable oil 200g plain flour 2 large eggs 1tsp bicarbonate of soda 0.5tsp baking powder Pinch of salt Zest of two limes 200g finely grated courgette (liquid removed) (one to two medium courgettes) 100g pistachios Icing 150g icing sugar 150g Marscapone cheese zest of one/two limes Handful of pistachios Preheat the oven to 180C/160C for fan assisted. Grease and line a 1lb loaf tin with greaseproof paper – those pre-form liners you can buy from the supermarket are perfect for this job and no need to grease the tin beforehand. Finely grate the courgette, place on a tea towel and twist it up into a ball and squeeze out as much of the water as possible. Set aside. Beat together the sugar and vegetable oil. Add in the eggs and beat until well combined. Add in the courgette and grated lime zest Sift together the flour, bicarbonate of soda, baking powder and salt, fold into the mixture until combined. Roughly chop the pistachios and fold into the mixture. Turn into the tin and cook for approximately 45-60 mins until it is risen and a knife inserted comes out clean. Leave to cool for ten minutes in the tin before removing and allow to cool completely. Mix together the Marscapone,lime zest and icing sugar. Spread liberally over the top of the cake. Chop the remaining pistachios and sprinkle over the top. Serve with a cup of tea and enjoy!