step by step guide to make speedy Zucchini & pistachio spice cake with lime frosting

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini & pistachio spice cake with lime frosting. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini & pistachio spice cake with lime frosting is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini & pistachio spice cake with lime frosting is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 3/4 cup (185ml) sunflower oil
  • 1 cup (220g) caster sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (75g) unsalted pistachios, finely chopped, plus 1/4 cup (35g) slivered unsalted pistachios to decorate
  • 1/2 cup (60g) almond meal
  • 2 cups grated zucchini (about 3-4)
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 cups (225g) self-raising flour
  • 1/2 cup (75g) plain flour

Method

  • Step 1
    Preheat oven to 170?C. Grease a 22cm springform pan and line base and sides with baking paper.
  • Step 2
    Using an electric mixer with whisk attachment, beat the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.
  • Step 3
    For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.
  • Step 4
    Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with slivered pistachios.

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