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

Ingredients

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.