This cake sings with fresh summer flavours.
![Courgette, Basil, Lime and Pistachio Cake with Avocado Lime Cream and Raspberry Jam from Clean Cakes [vegetarian]](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2016/08/Courgette-Basil-Lime-and-Pistachio-Cake-with-Avocado-Lime-Cream-and-Raspberry-Jam-from-Clean-Cakes-vegetarian-v83.png?resize=768%2C1072)
Henrietta Inman is kindly sharing this Courgette, Basil, Lime and Pistachio Cake recipe from her Clean Cakes cookbook.
This cake sings with fresh summer flavours. The courgette (zucchini) keeps the sponge layers wonderfully soft as they ooze with the refreshingly light lime cream and sharp raspberry jam (jelly). I love to finish it with edible flowers from my garden. It makes a show-stopping birthday cake, too.
Read my review of Clean Cakes by Henrietta Inman.
Recipe and image extracted fromΒ Clean CakesΒ by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (Β£20).
Courgette, Basil, Lime and Pistachio Cake with Avocado Lime Cream and Raspberry Jam from Clean Cakes [vegetarian]
This cake sings with fresh summer flavours.
Equipment
- Blender
- 3 springform cake tins
- mixing bowl
Ingredients
COURGETTE (ZUCCHINI) CAKE:
- 90 g 3 oz/β cup pistachio nuts, preferably activated dried
- 60 g 2 oz/Β½ cup coconut flour
- 1Β½ tsp baking powder
- 1Β½ tsp bicarbonate of soda / baking soda
- 180 g 6ΒΌ oz courgettes (zucchini) grated
- 150 g 5ΒΌ oz/scant β cup natural coconut yogurt
- 150 g 5ΒΌ oz/scant 1ΒΌ cups coconut sugar
- 3 eggs
- ΒΌ tsp Himalayan pink salt
- Finely grated zest of 3 limes
- 15 g Β½ oz/Β½ cup basil leaves, finely chopped, plus about 4 extra leaves for scattering over the lime cream
- 60 g 2 oz/generous ΒΌ cup coconut oil, melted, plus extra for greasing
Avocado lime cream:
- 200 g 7 oz avocado flesh (about 1 large avocado)
- 250 g 8ΒΎ oz/1 cup natural coconut yogurt
- 100 g 3Β½ oz/scant Β½ cup blonde coconut nectar
- Finely grated zest of 1Β½ limes
- 60 ml 2 fl oz/ΒΌ cup lime juice
- 80 g 2ΒΎ oz/β cup plus 1 tbsp coconut oil, melted
TO FINISH:
- 170 g 6 oz/scant ΒΎ cup quick-cook raspberry jam (jelly) or no added sugar high fruit content raspberry jam (jelly)
- Small handful chopped pistachio nuts
- Edible flowers such as honeysuckle or rose
Instructions
- Make the avocado lime cream first as it needs time to firm up in the fridge. Blend the avocado, coconut yogurt, coconut nectar, lime zest and juice in a blender until smooth. Add the coconut oil and blend until completely smooth. Place in a bowl and cover the surface of the cream completely with cling film (plastic wrap) so it does not oxidise and lose its colour. Chill in the fridge for 2β3 hours to firm up.
- Preheat the oven to 170Β°C/325Β°F/Gas Mark 3. Grease and line the base of three 23 cm (9 inch) loose-bottomed or springform cake tins with coconut oil and baking parchment. Line a small baking tray with baking parchment.
- Spread the pistachio nuts out on the lined baking tray and toast for 5β7 minutes until just getting colour. Leave to cool then roughly chop into small pieces.
- Sieve together the coconut flour, baking powder and bicarbonate of soda (baking soda) into a bowl. In a large bowl, mix together the rest of the sponge ingredients except for the oil. Add in the sieved flour mix and chopped nuts, then finally stir in the oil. Divide the mix equally between the three tins (about 300 g (10Β½ oz) per tin). Spread the mix with a palette knife (frosting spatula) or small knife to make a thin layer.
- Bake for 10 minutes, rotate the tins and bake for another 10 minutes until the top is dark golden brown and bounces back slightly when pressed. Leave to cool, remove from the tins and carefully peel off the baking parchment from the bottom of each sponge.
- To assemble, spread the bottom layer of the sponge with half the jam (jelly) and about a quarter of the avocado lime cream. Tear the basil leaves into small pieces and scatter half over the lime cream. Top with the middle layer of sponge and repeat the process with the jam (jelly), cream and basil. Carefully place on the final layer of sponge and top with the remaining cream, spreading it over the top of the cake and around the edges. Decorate with chopped pistachio nuts and edible flowers.
- This cake will keep in the fridge for up to three days but it is best eaten fresh when all the flavours and colours are at their most vibrant.
VARIATION:
- Lime mousse: Serve the Avocado lime cream in small glasses or cups, topped with shavings of fresh coconut, to make a light and fresh end to a meal.
- Recipe and image extracted from Clean Cakes by Henrietta Inman, photography by Lisa Linder. Published by Jacqui Small (Β£20).
Nutrition
Serving: 100GCalories: 338kcalCarbohydrates: 37gProtein: 5gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 45mgSodium: 192mgPotassium: 281mgFiber: 4gSugar: 24gVitamin A: 180IUVitamin C: 8mgCalcium: 92mgIron: 1mg
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
I cannot wait to see your posts!
I just made this cake for my vegan daughter. It was uneatable because of the quanities of baking powder and bi carb. I believe it should read 1/2 tsp NOT 11/2 tsp. Also, roasting the pistachios killed their beautiful natural flavour. The icing didn’t harden in the fridge. SOOOO disappointed.
Hi Denise – I am sorry you have had issues with this recipe. I have checked the quantities and they are correct as stated. We had no issues when making the recipe and I am sorry it did not work for you. I will send your feedback to Henrietta Inman. Best wishes. Annabelle