With the Courgette fully in season as this time of the year try something new and make this delicious Courgette and Pistachio Loaf Cake with our Sweet Spice.
Serves 8/10
Time: 15 mins prep / 40+ mins cooking
Ingredients: For the Cake
200g Light Brown Sugar
2 Large Eggs
200ml Sunflower Oil
200g Plain Flour
1/2 tsp Bicarbonate of soda
1/2 tsp Baking Powder
2 tsp Sweet Spice Blend
200g Grated Courgette
For the Cream Cheese Frosting
50g Unsalted Butter
100g Cream Cheese
250g Icing Sugar
1 tsp Sweet Spice Blend
1 Handful of Pistachios, roughly chopped
Instructions
Preheat the oven to 180c
Add the sugar, eggs and oil to a bowl and beat until light in colour and fully mixed. Next, add the flour (sifted), bicarbonate of soda, baking powder and sweet spice. Beat again until there are no streaks of flour within the mix. Now add the grated courgette and fold carefully until fully combined.
Pour the mixture in to a lined loaf tin and bake in the centre of the oven for approximately 40 minutes. Our cake needed around 50 minutes however this will very much depend on the consistency after you have added your courgette. Keep testing the cake with a skewer until it comes out clean. If you are worried that the top is browning too much whilst cooking, just add a little foil.
Remove from the oven and leave to cool in the tin for 10 minutes. After this time, transfer to a wire cooling rack
Frosting
Beat the butter and cream cheese until light and fluffy (we used a electric mixer with a whisk end for this part)
Next, change the whisk for a paddle and and slowly add the sifted icing sugar and spice blend. Continue to mix until fully combined (if necessary, add a squeeze of lemon or a splash of water to loosen the mix)
When the cake has fully cooled spoon the frosting on the top and finish with a good sprinkling of pistachios
Enjoy!
