Courgette and pistachio cake

Current rating: 3.7 (3 ratings)
Serves 12
Prep 10
Cook 30
A dessert with a twist, kept fluffy and moist with grated courgette and delicately flavoured by pistachio nuts.

Description

A dessert with a twist, kept fluffy and moist with grated courgette and delicately flavoured by pistachio nuts.
  • ¾ cup canola oil
  • ¾ cup sugar
  • 2 eggs, lightly beaten
  • 2 tsp vanilla essence
  • ½ cup pistachio nuts, chopped
  • 1 ½ cups courgette, grated
  • 1 cup white self-raising flour
  • 1 cup wholemeal self-raising flour
  • 1 ½ tsp cinnamon
  • ¾ tsp nutmeg

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Place oil, sugar, eggs and vanilla into a large bowl, mix well with an electric mixer.
  2. Add pistachio nuts, courgette and sifted dry ingredients, mix until well combined. Pour mixture into a lightly greased and lined 19cm x 29cm lamington tin.
  3. Bake in hot oven (200°C) for 30 minutes or until cooked.
  4. Serve dusted with icing sugar or topped with cream cheese icing and some extra chopped pistachio nuts.

Tips

  • *Note - the serving suggestions are not included in the nutritional analysis.

Tips

  • *Note - the serving suggestions are not included in the nutritional analysis.

Nutrition Information