Zucchini, Pistachio and Lemon Cake

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

My sister makes a great chocolate zucchini fudge cake, and when her zucchini’s get away from her and she has marrows, chocolate zucchini fudge cakes are made by the dozen and tucked in the freezer for those last minute celebrations, or an easy treat in the middle of winter.

The zucchini creates a very moist cake, and of course it’s a great way to hide vegetables from the kids. This cake benefits from the moisture the zucchini adds and combines it with texture from pistachios, then a twist of lemon creates a little balance. Pistachios aren’t cheap, so it is definitely a treat cake which is why I split it and sandwiched the two halves with mascarpone. It is just as delicious on its own though.

1½ cups shelled pistachios + extra for decoration
1½ cups sugar
200g butter
1¾ cups flour
1½ tsp baking powder
1 tsp baking soda
3 eggs
½ cup natural yoghurt
zest of 2 medium lemons
3 cups grated zucchini

Place the pistachios and sugar in a food processor and process until the nuts are the consistency of breadcrumbs.
Tip the whizzed nuts and sugar into a large bowl along with the remaining ingredients, except the zucchini, and beat with an electric beater until smooth. Fold in the zucchini.
Pour into a greased 21cm tin and bake at 175°C for 35-45 minutes, or until a skewer inserted in the middle comes out clean.
Allow to cool for five minutes before pouring over the lemon syrup and leaving to cool completely in the tin.
When completely cool split the cake in half and sandwich with the lemon curd and whipped cream. Decorate with extra chopped pistachios.

Note: The unfilled cake will keep for 3-5 days in an airtight container.

Syrup
½ cup lemon juice
½ cup icing sugar

About the Author

Vicki Ravlich-Horan

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