- 15
- 35 mins
- 75 mins
Ingredients
- 175 g shelled pistachios
- 250 g golden caster sugar
- 200 g butter, at room temperature, plus extra for greasing
- 280 g plain flour
- 1 1/4 tsp baking powder
- 1 1/4 tsp bicarbonate of soda
- 3 large eggs
- 140 g Greek-style, full-fat yogurt (buy a big pot and keep the rest to serve alongside)
- zest and juice 3 lemons
- 140 g coarsely grated courgettes
- 175 g icing sugar
- 2 tbsp lemon curd (optional)
Preparation
Step 1
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Heat oven to 180C/160C fan/gas 4, grease a 20 x 30cm cake tin and line the base with baking parchment. Tip the pistachio sugar into a big mixing bowl with the butter,
. Beat with an electric
whisk
until smooth and combined.
Stir in the
until everything is well mixed, then scrape into the prepared tin. Bake for 35-40 mins until the cake is risen and golden, and a skewer poked into the centre comes out clean. Leave to cool.
When the cake has fully cooled, remove from the tin and peel off the baking parchment. Sift the icing sugar into a bowl, and gradually stir in enough
juice to get a runny-ish consistency. If you run out of juice, carry on mixing with water. Drizzle thickly over the cake, and repeat with lemon curd, if you like. Roughly chop the remaining pistachios and scatter over the icing, along with the remaining lemon zest. Leave to set for 10 mins, then cut into squares and serving with Greek yogurt. Will keep for 3 days in an airtight tin.
Really easy to make, moist and delicious. Have made it twice now and has gone down a storm each time. I too would recommend using the lemon curd as well as the icing on the top.
Loved this recipe. Really easy to make and went down very well in the office. I would definitely recommend adding the lemon curd as well as the icing. Gave it the right amount of lemony kick
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