Posted: 08/08/2017 at 19:16
Honey & Co's courgette, golden raisin and pistachio cake
175g self-raising flour
1 tsp ground ginger
r½ tsp ground star anise
200g light brown soft sugar
50g caster sugar
185ml olive oil
60g golden raisins
3 courgettes, unpeeled but trimmed, grated (200g)
the zest of 1 lemon
Preheat the oven to 190C/gas mark 5. Butter a 1kg loaf tin and line the base and long sides with a sheet of baking parchment, allowing a little overhang at the sides. Once the oven is hot, roast the pistachios for eight minutes. Keep them whole and leave to cool a little.
Mix the flour, a pinch of salt, the ginger and star anise together and add the pistachios. Place the sugars and oil in a large mixing bowl (or you could use a machine with a whisk attachment if you are super-lazy) and whisk together until combined. Whisk the eggs in one at a time and keep whisking until you have a lovely emulsified texture, a little like mayonnaise. Now add the rest of the ingredients, get rid of the whisk and use a large spoon or spatula to fold and combine into an even mixture.
Transfer the cake batter to your lined loaf tin and bake for 35 minutes. Turn the tin around so that it bakes evenly and leave for a further 15-20 minutes. The end result should have a lovely springy feel. Allow to cool in the tin before removing. This will keep in an airtight container for up to three days and for up to a week if you store it in the fridge.
MAKES 1kg loaf
Last edited: 08 August 2017 19:17:52