Moist pistachio, lime and zucchini sponge cake
This moist pistachio, lime, and zucchini cake is anything but ordinary. While zucchini is usually associated with savory dishes, here it serves a different purpose: adding moisture and softness to the crumb without leaving much of an impact on the flavor.
Ingredients · Servings 6
- 200g of zucchini (1 medium zucchini)
- 40g of pistachios (roasted and unsalted)
- 2 eggs
- 70g of brown sugar
- 40 g of butter (softened, spreadable)
- Grating of a lime
- Juice of ½ lime
- 50 g of flour (wheat flour)
- 70g of almond flour
- 1 teaspoon of baking powder (Royal-type chemical leavening agent)
- 1 pinch of salt
- Lemon zest
- Pistachios (chopped)
Method · 50 min
- Preheat the oven to 180°C (350°F). Trim the ends of the zucchini and grate it. Then, drain it very well to remove as much water as possible, using a clean cloth or paper towel. Set aside.
- Chop the pistachios and set them aside.
- In a bowl, beat the eggs with the sugar until you get a creamy mixture.
- Add the softened butter, lime juice, and lime zest. Mix well.
- Add the wheat flour, almond flour, baking powder, and salt. Stir until combined.
- Add the well-drained zucchini and chopped pistachios. Mix with a spatula.
- Pour the batter into a greased baking tin. Ours is 17 cm in diameter. If you like, finish with a sprinkle of chopped pistachios and lime zest.
- Bake at 180°C for 30-35 minutes. Check for doneness with a toothpick or the tip of a knife.
- Let it cool slightly, unmold it and it's ready to serve.
