Ultra moist pistachio, lime and zucchini cake

Name: Ultra moist pistachio, lime and zucchini cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 1½ cups zucchini, grated; ⅓ cup toasted unsalted pistachios; 2 eggs; ¼ cup + 1 tbsp brown sugar; 3 tbsp softened butter; Zest of 1 lime; ½ lime juice; ⅓ cup + 1 tbsp all-purpose flour; ¾ cup almond flour; 1 tsp baking powder; 1 pinch salt; Lemon zest; Chopped pistachios

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Snacks

Very Easy

50 min

This cake may look surprising on paper... but it's definitely worth the detour, we guarantee! :) The zucchini isn't noticeable at all; it's mainly used to make the cake very moist, almost melt-in-your-mouth. With the pistachio and lime, you get a fresh, lightly scented mixture that's a welcome change from classic cakes. It's the kind of cake you'd like to give the kids to try, to get them to eat vegetables discreetly... and everyone loves it in the end!

Materials

Grater
Bowl
Whisk
Spatula
mould 6.5 inches diameter

Preparation

Preparation20 min

Cook time30 min

Preheat oven to 350°F/180°C. Cut off the ends of the zucchini and grate. Drain off as much liquid as possible (using a dishcloth or paper towel). Set aside.
Chop the pistachios and set aside.
In a bowl, mix eggs and sugar until fluffy.
Add butter, lemon juice and zest and mix.
Stir in flour, almond powder, baking powder and salt. Mix well.
Add the drained zucchini and chopped pistachios. Stir with a spatula.
Pour into a greased mould.
(If you like, sprinkle a few chopped pistachios and lemon zest over the top).
Bake at 350°F/180°C for 30-35 minutes, or stick a toothpick in to check doneness.
And now it's ready! :)

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FAQ ❓

Why use zucchini in a cake?

Zucchini is used to add softness and natural moisture to cakes, without adding fat. It has a very neutral taste, so you don't notice it when you taste it. It produces a light, melt-in-the-mouth texture, perfect for a gourmet but well-balanced cake.

How to prevent the cake from becoming too moist?

It's essential to drain the grated zucchini well before adding it to the batter. Use a clean kitchen towel or paper towel to remove as much water as possible. This will prevent the texture from becoming too moist, while preserving the cake's softness.

Can pistachios be substituted in this recipe?

Yes, pistachios can be replaced by other nuts such as almonds, hazelnuts or cashews. Each option brings a different flavor, but works very well with lime and zucchini.

How do I store this moist zucchini cake?

This cake keeps well for 2-3 days at room temperature, in an airtight tin or wrapped in cling film. For longer storage, you can place it in the refrigerator, but remember to take it out a little before eating so that it regains all its softness.

Can this cake be frozen?

Yes, this cake freezes very well. Simply cut into slices, wrap individually and store in the freezer for up to 2 months. Then simply defrost at room temperature to restore the cake's melt-in-the-mouth texture.

What to serve this pistachio-lime cake with?

This cake stands on its own, but is delicious with green tea, a lemon infusion or a light coffee. For added indulgence, you can accompany it with plain yoghurt, whipped cream or a fruit coulis.

How can I enhance the taste of lime?

For a more intense flavor, you can add a little more lime zest or a few extra drops of juice. Be careful, however, not to mask the sweetness of the pistachio or the subtlety of the zucchini.

Cookware

oven

Attributes

Suitable for freezing

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Mirella Mendonça

I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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