Courgette and lime cake

I would like to start with how ecstatic I am about how well this cake turned out.  It's the first time I have near enough made up a recipe. And it's like nothing else I've ever done, and best of all, it's yummy! 

Tonight I have for you a courgette cake with a lime infused cream cheese topping and crushed pistachio nuts.  

Very similar to a carrot cake. But personally I think it's tastier, and the fact it has a tinge of green is very fun. 

It's something a little different and I'm sure will impress your friends and family when you have them over for tea and cake. 

Ingredients 

250g grated courgette

3 medium eggs 

100g trex (you can use 125 butter)

150g golden caster sugar 

225g self raising flour 

1/2tsp bicarbonate of soda 

1/2tsp baking powder 

Zest of 1 lime 

200g cream cheese 

150g icing sugar 

Juice of 1 lime 

50g chopped pistachio nuts 

1-Heat the oven to 180C/Gas4 and line a cake tin with baking paper. 

2- Add the eggs, sugar and trex (or butter) to a large mixing bowl and whisk until combined and smooth.  

3- Add the sieved flour, baking powder and bicarbonate of soda to the mixture and mix well. It should become quite heavy and sticky. 

4- If you haven't already, grate your courgette with a traditional grater and press between kitchen towel to remove excess moisture and add to your bowl along with the rind of a lime. 

5- Transfer the batter to your cake tin, ensure it is all the way to the bottom by tapping the edge of the tin on the work surface.  

6- Bake in the middle of the oven for 45 minutes or until risen slightly, golden brown, and a skewer comes out clean from the centre. 

7- Turn out to a cooling rack while you prepare the frosting. 

8- Put the cream cheese, icing sugar, and juice of half a lime to begin with into a bowl and using an electric mixer, whisk until smooth and thick. Add more lime depending on your taste. 

9- Pop in the fridge to set slightly.  

10- When the cake is cooled, spread the frosting over the cake and sprinkle on the crushed pistachios and serve immediately. 

This cake will keep in an airtight container for a few days, if it lasts that long. 

I'd love to hear what you think about this recipe and if you have tried it. 

Look forward to any feedback.  

Thank you. 

:)