Courgette cake with lime curd and cream cheese frosting

This courgette cake with lime curd and cream cheese frosting is a beautifully fresh and vibrant bake. Made with grated courgette, it stays wonderfully moist, while the homemade lime curd adds a bright citrus flavour. Finished with a silky cream cheese frosting and a sprinkle of chopped pistachios, it’s an elegant cake that’s surprisingly simple to make – just as we’ve come to expect from Nigella Lawson. Perfect for spring and summer, it’s definitely worth making.

Note: Prepare the lime curd at least one day in advance, as it needs time to chill. It can be stored in a sealed jar in the refrigerator for up to 2 weeks.

Ingredients for the courgette cake:

• 250 g courgette (unpeeled)
• 2 large eggs
• 140 g caster sugar
• 125 ml rapeseed or sunflower oil
• 220 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda

All ingredients should be at room temperature. Wash the courgette and grate it using the coarse side of a box grater, leaving the skin on. Set aside.

Place the eggs and sugar into the bowl of a stand mixer. Beat on high speed until the mixture becomes pale, thick and triples in volume. When lifted, it should fall in a ribbon and remain visible on the surface for a few seconds. Gradually pour in the oil while continuing to beat. Sift the flour, baking powder and bicarbonate of soda directly over the mixture and gently fold in with a spatula until just combined. Fold in the grated courgette.

Divide the batter evenly between two 20–21 cm round cake tins, lined with baking paper on the base.

Bake at 175°C for about 30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely.

Ingredients for the lime curd:

• 75 g unsalted butter
• 3 large eggs
• 75 g caster sugar
• 125 ml freshly squeezed lime juice (about 4 limes)
• finely grated zest of 1 lime

All ingredients should be at room temperature. Wash and scrub the limes well, then finely grate the zest from one lime.

Melt the butter in a saucepan. In a separate bowl, whisk together the eggs and sugar until combined. Pour into the melted butter, add the lime juice and cook over low heat, stirring constantly until the curd thickens and just reaches the boiling point. Remove immediately from the heat to prevent curdling. If necessary, strain through a fine sieve for an extra-smooth texture. Stir in the lime zest, transfer to a sterilised jar, seal and refrigerate overnight.

Ingredients for the cream cheese frosting:

• 200 g full-fat cream cheese (Philadelphia) or mascarpone, chilled
• 100 g icing sugar
• juice of 1 small lime (or to taste)

Beat all the ingredients together until smooth, adding the lime juice gradually to taste. If the frosting becomes too soft, chill it briefly before using.

To finish:

• 3 tablespoons chopped pistachios

To assemble:

Place one cake layer onto a serving plate and spread generously with the chilled lime curd. Top with the second cake layer. Spread the cream cheese frosting over the top of the cake and sprinkle with the chopped pistachios.

Enjoy!

Recipe adapted from Feast by Nigella Lawson.