TASTE US

Zucchini Lime Cake

60 g (about 1/2 cups) raisons (optional)
2-3 (about 2 cups) zucchinis, grated
2 large eggs
125 ml (about 1/2 cup less one tablespoon) corn oil
150 g (about 1 & 1/4 cup + 1 tablespoon) sugar
225g (about 2 cups - 1 teaspoon) self-raising flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

For the Filling:

Juice of one fresh lime
High quality lemon curd

For the Icing:

200 g (about 8 oz) cream cheese
100 g (about 1/2 cup) icing sugar, sifted
juice of 1 lime
2-3 tablespoons chopped pistachio nuts (optional)

Preheat the oven to 180 degrees British Measure (about 350 Fahrenheit).

Grease and line two round cake pans.

Put raisons in a bowl and cover with warm water to plump them up.

Wash the zucchinis, then grate (do not peel them). If you use an ordinary kitchen grater that is rectangularly shaped, then use the coarse side as too fine a grating will turn the zucchini into a mush. After grating, turn the zucchini into a sieve and place over the sink so that excess water can drain.

Put eggs, oil and sugar into a bowl and beat until creamy. Sift in flour, baking soda and baking powder. Continue to beat until well combined. Stir in zucchini and add raisons. Pour the mixture into the two prepared cake pans. Bake for 30 minutes until slightly browned and the top of the cake is firm to the touch. Leave in the pans on a rack for 5-10 minutes, then turn out and let cool on the rack until the cakes are cool and filling and icing are ready.

Add lime juice to lemon curd until it tastes right to you. To make icing, beat cream cheese until smooth. Add sifted icing sugar, then stir in lime juice to taste.

Put one cake on plate and spread with lemon/lime curd. Place second cake on top of first. Smear the top of the second cake with the cream cheese icing. If the cake needs firming, place in fridge for a while. Just before serving, scatter the chopped pistachios over the top.

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