Pistachio And Zucchini Cake
We all know how great carrots make a cake. So imagine how moist and more-ish this zucchini cake, studded with pistachios, will taste. Better yet, it’s gluten-free, so everyone can enjoy it for afternoon tea.
Melted butter for greasing tin
2 tbsp gluten free self-raising flour mix or desiccated coconut
Rind of 2 limes, finely grated
¾ cup vegetable oil
1½ cups caster sugar
2 tsp vanilla bean paste
2 medium to large zucchini, roughly grated
½ cup pistachio kernels, finely chopped
¾ cup almond meal
2 cups gluten free self-raising flour mix, sifted *
2 tsp ground cardamom, sifted
Juice of one lime
1 cup gluten free icing sugar, sifted
Extra ½ cup pistachio kernels
Preheat oven to 170°C. Brush a ring tin with melted butter. Dust with gluten free flour mix or desiccated coconut.
Put the rind, oil, sugar, eggs and vanilla in mixing bowl. Whisk until the mixture combines and thickens.
Add pistachios, almond meal, flour, cardamom and zucchini and mix using a wooden spoon.
Spoon mixture into prepared tin. Smooth the surface. Bake in preheated oven for 55 minutes or until cooked.
Stand cake on wire rack for 10 minutes before turning it out to cool.
To make the glaze, put the butter and lime juice into a pan. Stir over low heat until butter is melted.
Remove from heat. Add icing sugar; stir to combine. Return to heat and stir for 1 minute. Remove and stand for 15 minutes.
Set the cake right side up on a cake cooler on which a sheet of baking paper has been placed. Pour the glaze over for the flavour to soak into the cake. Alternatively leave cake until cold and glaze is cooled and thickened, then pour over as crust-like icing. Sprinkle with extra pistachios. Stand for 30 minutes. Serve.
* Gluten free self-raising flour:
2 tbls potato flour
Enough white rice flour to top up to 1 cup
½ tsp bicarb soda
½ tsp cream of tartar
1 tsp xanthan gum?
(You can mix up 4 times this quantity so you can refill your gluten free self-raising flour jar with the balance.)
What’s your favourite afternoon tea treat?