COURGETTE & PISTACHIO LOAF CAKE
Like the carrot in carrot cake, the grated courgette in this loaf helps to keep it super moist. It's a grown-up, not overly sweet, beautifully nutty cake. Just make sure to eat it with a cup of tea!
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings 10 slices
Ingredients
- 150 ml neutral oil (sunflower or vegetable)
- 150 ml oat milk
- 1.5 tbsp apple cider vinegar
- pinch of salt
- 225 g self-raising flour
- 1 tsp baking powder
- 100 g unsalted pistachios (weighed out of shell), ground into a powder
- 180 g caster sugar
- 150 g grated courgette (weighed after squeezing as much water out as possible)
- 3-5 drops green food colouring (optional)
- to decorate: frosting, extra pistachios
Instructions
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Preheat the oven to 160°c (fan assisted)/350°f/gas 4 and grease and/or line a loaf tin.
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Combine the oil, oat milk, apple cider vinegar and salt in a large jug. Set aside for 10-15 minutes, or until the mixture has thickened and slightly curdled.
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Sift the self-raising flour and baking powder into a large mixing bowl. Add the ground pistachios and caster sugar and stir them through.
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Slowly pour the wet ingredients into the dry ingredients, stirring gently as you go, until everything is smooth and combined. Lastly, fold through the grated courgette and a few drops of green food colouring, if using.
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Pour the batter into the lined loaf tin and smooth over the top. Bake for 1 hour-1 hour 15 minutes, or until golden brown and an inserted skewer comes out clean. Allow to cool completely.
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Decorate the loaf with cashew frosting (recipe here) and finish with a sprinkling of extra pistachio nuts.
If you love this Courgette & Pistachio Loaf, I think you’ll love this too: Spiced Parsnip Cake.
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