I love pistachio. I love lime. And I love this cake, mainly because of this icing! Usually I prefer simple cakes without stuffing or icing, but this special icing is what makes this loaf so delicious.
Probably I will bake this loaf many times, although we can not have excess sugar in our regularly diet.
Pistachio, lime and zucchini loaf
for the loaf
200 g soft brown sugar
50 ml oil (I used coconut)
100 g Greek yoghurt with no sugar
1 lime zest and juice
225 g zucchini/courgettes grated
300 g self-raising flour
2 teaspoons baking powder
100 g pistachio nuts
for the icing
130 g cream cheese
1 tablespoon butter
120 g icing sugar
1 lime zest and 2 teaspoons juice
20 g pistachios nuts for cake decoration
Line a loaf tin with baking paper and pre-heat the oven to 170C/340F.
Whisk together the eggs, sugar, oil, yoghurt, lime zest and juice in a large bowl.
Stir in the zucchini and then fold in the flour and baking powder and most of the pistachios.
Pour the mixture into the loaf tin, then bake for 45 to 50 minutes or until the loaf is risen and golden and a skewer poked into the centre comes out clean. Then cool completely.
Meanwhile, make the icing. Beat together the cream cheese and butter, then add most of the lime zest and the juice. Finally, stir in the icing sugar. Keep adding more icing sugar until the icing seems thick enough to sit on top of the cake without sliding off!
When the cake is completely cool, spread the icing over the top. Decorate with the remaining pistachios and lime zest.