Courgette, Pistachio & Lemon Syrup Cake
·Added 5 May 2026 by Tom Melhuish
DessertVegetarian
Ingredients
| 100 | g | pistachios |
| 170 | g | sunflower oil |
| 250 | g | golden caster sugar |
| 2 | eggs | |
| 200 | g | white self-raising flour |
| 200 | g | courgettes(grated) |
| 2 | lemons(zest of large lemons) | |
| 175 | g | caster sugar(for drizzle) |
| 100 | ml | lemon juice(from the 2 large lemons) |
Method
1.Heat oven to 180°C and line a 450g loaf tin.
2.Bake pistachios on a tray for 7-8 minutes in the oven, then blitz in a food processor until they reach the texture of breadcrumbs.
3.Put oil, sugar, and eggs together and beat (using a handheld mixer or stand mixer) until thick and creamy.
4.Gently fold in the blitzed pistachios, flour, grated courgettes, and lemon zest. Do not overmix or the cake will be heavy.
5.Put mixture into the prepared tin and bake for 65-75 minutes (check at 60 minutes) until a skewer comes out clean.
6.While the cake is baking, mix the drizzle ingredients (175g caster sugar and 100ml lemon juice) together and warm over medium heat until the sugar has dissolved; stir.
7.As soon as the cake is out of the oven, prick it all over with a skewer or cocktail stick and pour over the syrup so it runs into all the holes.
8.Cool in the tin and serve with dollops of creme fraiche or cream.
Recipe Notes
AI · may be inaccurate
Origin
Based on a recipe from The Guardian (Sept 2018), but adjusted.
Tips
Check if the cake is done at 60 minutes.
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