Updated: Oct 21, 2020
Last week I had a follow up wedding consultation with a lovely couple whose wedding I am so excited to be involved with in July and as part of the meeting I made up a test piece of one of their table centres.. which involved limes… lots of them! I wont tell you any more just yet as I don’t want to ruin the surprise of what they are having, but this couple are so creative and super cute, I just know it is going to be an awesome wedding!
So, what do I do with all these left over limes? I put the questions to my followers on Twitter and Facebook and boy did I get some good suggestions! From Lime Curd and Lime Sorbet to Key Lime Pie and slicing the limes into segments to go in the freezer ready for a G&T (genius!), I finally decided on an idea from one of my other lovely Brides and made Courgette and Lime Cake.
My other half is quite used to me baking cakes, my speciality being a rather yummy banana cake, but when he saw me grating courgettes up to go in the cake, he was less than impressed!! I vowed to prove him wrong!
The recipe I used ended up being a combination of about 4 or 5 that I found on the internet so if you want to have a go yourself, here it is…
For the Cake:
3 free range eggs
125ml vegetable oil
150g caster sugar
225g self raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
2-3 medium courgettes
handful of sultanas
zest of 1 lime
For the Icing:
200g cream cheese
150g icing sugar
juice of 2 limes
zest of 1 lime
chopped pistachio nuts
Make your Cake…
Mix together the eggs, oil and sugar until creamy and then sieve in the flour, bicarbonate of soda and baking powder. Mix thoroughly until all the ingredients so far are combined.
Grate the courgette and pat any excess water off with kitchen towel before adding to the cake mixture. Add the lime zest and sultanas (or do what I do with my banana cake and experiment with nuts, choc chips, pumpkin seeds etc!) and mix again until your arm starts to ache.
This mixture fits into two loaf tins but you could also put it into two sandwich tins as well. Grease the tins, and divide the mixture evenly, then pop into a preheated oven (180 deg/ Gas 4) for 25-30 minutes.
While the cakes are baking, beat the cream cheese in a bowl until smooth (by this time I had moved on to my electric whisk!) and add the icing sugar, lime juice and zest.
When the cakes are cooked, take out of the oven and place on a cooling tray. I iced them while still a little warm so the icing drizzled down the sides a bit. Sprinkle the pistachios over the top and pop in the fridge to set the icing.
The result? A deliciously moist and tangy cake that got the thumbs up from my other half, his workmates and a few of my lucky customers who called in to The Flower Studio before it all disappeared! I love how the grated courgette gave the cake a pretty green speckled look and I can definitely see this recipe being used again in the summer when we have a glut of courgettes from the allotment!
Tomorrows post is going back to flowers with a buttonhole extravaganza but do let me know if you have a go at this recipe and what you think! Happy Baking!