Tuesday, April 21, 2009

Lime and pistachio zucchini cake

Hi Everybody .. how are you doing ? where have you been .. uupsss... next question must be for me ^_^ , well .. yessssssss, long time not updating my blog .. seem time pass so quick, it's been busy day, running around , try to catch up many things .

Anyway, I will try the best as I can to say "hello" to all my friends, and enjoy the day .. as I enjoyed a slice of zucchini cake in a nice spring afternoon while watching my daughter running around backyard. It was so nice, when she saw some wild flower then she picked some and gave to me, and said : "mommy, this is for you, you are my best friend" ooooooh.... isn't She so sweet ?

Lime and Pistachio Zucchini Cake

Source : Better Homes & Garden


Melted butter for greasing
2 Tbsp self-raising flour
2 large or 3 medium zucchini
2 limes
3/4 cup vegetable oil
11/2 cups caster sugar
3 eggs
2 tsp vanilla bean paste
1/2 cup pistachio kernels
3/4 cup almond meal
2 cups self-raising flour, sifted
2 tsp ground cardamom, sifted

Preheat oven to 180C. Brush a loaf pan or other 8 inch round pan with melted butter and dust with flour. Rinse the zucchini and pat dry with paper towel. Grate the zucchini using a large hole grater.

Finely grate the rind from the 2 limes. Place the oil, sugar, eggs, vanilla and lime rind into a large mixing bowl and whisk with a balloon whisk until the mixture is well combined and thickens.

Using a large sharp knife chop the pistachios finely. Add the prepared pistachios, almond meal, flour, cardamom and zucchini mix with a wooden spoon until just combined.

Spoon the mixture into the prepared tin, smooth the surface. Bake for 45 minutes or until when a skewer comes out clean when inserted in the centre of the cake. Stand the cake on a wire rack for 10 minutes before turning out, to cool. Sit the cake right side up on a cake cooler and stand over a sheet of baking paper. When cold pour the glaze over the cake, sprinkle with the pistachios, and stand for 30 minutes before serving.

Lime glaze
60g butter
Juice from 1 lime
1 cup pure sifted icing sugar
Extra 1/2 cup finely chopped pistachios

To make the glaze place the butter and lime juice into a medium pan stir over a low heat until the butter has melted remove from the heat and add the icing sugar, stir to combine.

Return to the heat and stir for 1 minute. Remove and stand for 15 minutes before pouring over the cooled cake.


Kitchen Flavours said...

Oh wow awesome......Lime glaze tempts me....

Fitri said...

Hi Lubna, thank you for stopping by

henny said...

wah, ternyata zucchini bisa dijadiin kue cantik gitu ya....
Fitri memang TOP!!
mamiku minggu lalu di RS, Fit. 11 hari, tapi skrg sdh keluar dan kondisinya getting well.

lisa said...

What a great day! Your cake looks delicious. The glaze sounds perfect!

Katie said...

This sounds wonderful - very fresh and flavoursome.