Courgette, Lime and Pistachio Cakes

pistachio courgette and lime cupcakes

pistachio courgette and lime cupcakes

Yes you’re reading this right. I’ve written a recipe for the blog. I know, it’s been a long time coming.

I attended a food photography workshop with award-winning Joan Ransley back in may that has helped me get my confidence back with photography. I’m still learning to get used to my new digital SLR.

As someone who has been writing a food blog for over 10 years I’ve seen huge changes in blogging and food photography. I’ll put my hands up, especially since LB arrived three years ago, I have really struggled to keep up. Back in 2007 (I’m sounding old now) social media was in its infancy. No Twitter or Instagram and it hadn’t been long since you could only sign up to Facebook with a uni/academic email account. Even iPhones hadn’t been released until late 2007. There were around 100 food blogs in the UK and photography for them didn’t involve styling it was just plonk it on the plate, point, shoot and hope for the best.

Courgette pistachio lime cakes

Courgettes aren’t the most favoured of vegetables in this house, in fact LB positively shuns them at the moment. In a way though I don’t blame her. I find them a bit bland unless they’re pepped up with a load of chilli. Courgettes work well in cakes too. You can’t taste them but they help keep a cake moist.

Courgette, Lime and Pistachio Cakes

Makes 8 cupcake sized cakes

  • 70ml rapeseed oil
  • 1 egg
  • 100g muscovado sugar
  • 1 small courgette
  • 50g currants
  • 35g shelled pistachios
  • 45g self raising flour
  • 45g self raising wholemeal flour
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp mixed spice
  • lime zest
  • 60g icing sugar
  • juice of one lime
  1. Mix together the oil, egg, sugar, grated courgette and currants.
  2. Stir in the pistachios then fold in the flours, bicarb, mixed spice and lime zest.
  3. Spoon the mixture into to cake cases about 2/3 full. The mixture can be quite sloppy and sometimes it’s easier to decant it into a jug and pour it in. Don’t let the sloppy mixture put you off!
  4. Bake at 150°c for 25-30 minutes until cakes have risen and spring to the touch.
  5. Allow to cool on a wire rack. Mix together the icing sugar and lime juice then drizzle over the cooled cakes.

Published by Jules

Professional Food Geek who loves a freshly baked loaf.