Shirley's Zucchini, Lime & Olive Oil Cake

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By Team Studio Kitchen

Darren's mother, Shirley, is renowned for her culinary and gardening skills, having earned several medals for her talents. Together with her friend Sarah, who shares her passion for food, they maintain an allotment in the UK currently bursting with zucchinis, or courgettes if you’re a local.

To make use of their abundance, Shirley's made the most beautiful Zucchini, Lime & Olive Oil Cake. This cake is both simple to prepare and irresistibly delicious, boasting a vibrant lime flavour and a wonderfully tender crumb. Topped with a luxurious Lime and Cream Cheese Frosting, it's truly a treat. Thank you, Shirley, for sharing your recipe with us x

Time

1

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

10
Slices

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Ingredients

Servings

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200g soft light brown sugar
110g egg (approx. 2 large eggs)
200 ml mild olive oil
200g plain flour
½tsp bicarbonate of soda
½tsp baking powder
1 zest of one lime
200g grated zucchini, approximately 2 medium zucchini

LIME & CREAM CHEESE FROSTING

65g cream cheese
35g unsalted butter
1 zest of one lime
1tbsp lime juice
165g icing sugar
15g pistachio nuts, roughly chopped
1

 

2

Preheat… the oven to 180℃.  Spray a loaf tin with canola spray and line it with a strip of baking paper longer the length of the tin. (This will aid in lifting the cake out of the tin when it is cooked).

 

 

3

To make the batter… beat the eggs, brown sugar and lime zest, In an electric stand mixer, until pale and fluffy.

 

4

 

5

Remove the bowl… from the stand mixer and gently fold in in the zucchini with a spatula.

 

6

Sift the flour… with the bicarbonate of soda and baking powder and then carefully fold into cake mix to combine.

 

7

 

8

Finally add… the oil, pouring it in a thin stream and mix carefully to combine.

 

9

Pour the batter… into the prepared tin and place in a preheated oven to bake for approximately 45-50 minutes. To test if the cake is cooked insert a skewer into the centre of the cake. If it comes out clean then the cake is cooked through,

 

10

Remove from the oven… and allow the cake to cool in the tin before removing the tin and baking paper.

 

11

For the Frosting… place all the ingredients in the bowl of a free-standing electric mixer and attached the paddle. Mix on a low speed to combine, then gradually increase the speed to medium and mix for 1 minutes. Stop the mixer and use a spatula to scrape down the side and bottom of the bowl. Mix again until the frosting is free of lumps. Add more lime juice if required.

 

12

 

13

Transfer the frosting... to the fridge for 20-30 minutes to allow it to firm up a little before using.

 

14

To finish… once the cake is completely cool, frost the top and scatter with pistachio nuts.and then microplane a little more lime zest over the top.

 

15

 

1
0 hours 0 minutes
2
0 hours 0 minutes

Preheat… the oven to 180℃.  Spray a loaf tin with canola spray and line it with a strip of baking paper longer the length of the tin. (This will aid in lifting the cake out of the tin when it is cooked).

 

3
0 hours 0 minutes

To make the batter… beat the eggs, brown sugar and lime zest, In an electric stand mixer, until pale and fluffy.

4
0 hours 0 minutes
5
0 hours 0 minutes

Remove the bowl… from the stand mixer and gently fold in in the zucchini with a spatula.

6
0 hours 0 minutes

Sift the flour… with the bicarbonate of soda and baking powder and then carefully fold into cake mix to combine.

7
0 hours 0 minutes
8
0 hours 0 minutes

Finally add… the oil, pouring it in a thin stream and mix carefully to combine.

9
0 hours 0 minutes

Pour the batter… into the prepared tin and place in a preheated oven to bake for approximately 45-50 minutes. To test if the cake is cooked insert a skewer into the centre of the cake. If it comes out clean then the cake is cooked through,

10
0 hours 0 minutes

Remove from the oven… and allow the cake to cool in the tin before removing the tin and baking paper.

11
0 hours 0 minutes

For the Frosting… place all the ingredients in the bowl of a free-standing electric mixer and attached the paddle. Mix on a low speed to combine, then gradually increase the speed to medium and mix for 1 minutes. Stop the mixer and use a spatula to scrape down the side and bottom of the bowl. Mix again until the frosting is free of lumps. Add more lime juice if required.

12
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13
0 hours 0 minutes

Transfer the frosting... to the fridge for 20-30 minutes to allow it to firm up a little before using.

14
0 hours 0 minutes

To finish… once the cake is completely cool, frost the top and scatter with pistachio nuts.and then microplane a little more lime zest over the top.

15
0 hours 0 minutes