December 21, 2015 by dgarnett2013
Courgette, golden raisin & pistachio cake: Honey & Co, The Baking Book by Sarit Packer & Itamar Srulovich
Makes a 1kg loaf
- 60g pistachios
- 175g self-raising flour
- a pinch of table salt
- 1 tsp ground ginger
- ½ tsp ground star anise
- 200g light brown soft sugar
- 50g caster sugar
- 175g/ 185ml olive oil
- 2 eggs
- 60g golden raisin
- 3 courgettes, unpeeled but trimmed, grated (200g)
- zest of 1 lemon
Preheat the oven to 190℃. 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 8 minutes. Keep them whole and leave to cool a little (or shard them in half).
Mix the flour, salt, ginger and star anise and add the pistachios.
Place the sugars and oil in a large mixing bowl or mixer with whisk attachment 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 to an even mixture.
Transfer the cake batter to your lined loaf tin and bake for 35 mins. Turn the tin around so that it bakes evenly and leave for a further 15 – 20 mins.
The end result should have a lovely springy feel.
This will keep in an airtight container for up to 3 days and for a week if you store it in the fridge.
Made the day Nick finished his Christmas cake for Decca Aitkinhead.