Courgette, Basil, Lime & Pistachio Cake

(SERVES 12)

COURGETTE CAKE

90g pistachio nuts, preferably activated dried
60g coconut flour
1 1⁄2 tsp baking powder
1 1⁄2 tsp bicarbonate of soda (baking soda)
180g courgettes (zucchini), grated
150g natural coconut yogurt
150g coconut sugar
3 eggs
1⁄4 tsp Himalayan pink salt
Finely grated zest of 3 limes
15g basil leaves, nely chopped, plus about 4 extra leaves for scattering over the lime cream
60g coconut oil, melted, plus extra for greasing

AVOCADO LIME CREAM

200g avocado flesh (about 1 large avocado)
250g natural coconut yogurt
100g blonde coconut nectar
Finely grated zest of 1 1⁄2 limes
60ml lime juice
80g coconut oil, melted

TO FINISH

170g quick-cook raspberry jam or no added sugar, high fruit content raspberry jam
Edible flowers such as honeysuckle or rose

Make the avocado lime cream first as it needs time to rm up in the fridge. Blend the avocado, coconut yogurt, coconut nectar, lime zest and juice in a blender until smooth. Add the coconut oil and blend until completely smooth. Place in a bowl and cover the surface of the cream completely with cling film (plastic wrap) so it does not oxidize and lose its colour. Chill in the fridge for 2–3 hours to firm up.

Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line the base of three 23 cm (9 inch) loose-bottomed or springform cake tins with coconut oil and baking parchment. Line a small baking tray with baking parchment.

Spread the pistachio nuts out on the lined baking tray and toast for 5–7 minutes until just getting colour. Leave to cool then roughly chop into small pieces.

Sieve together the coconut flour, baking powder and bicarbonate of soda (baking soda) into a bowl. In a large bowl, mix together the rest of the sponge ingredients except for the oil. Add in the sieved our mix and chopped nuts, then finally stir in the oil. Divide the mix equally between the three tins (about 300 g (10 1⁄2 oz) per tin). Spread the mix with a palette knife or small knife to make a thin layer.

Bake for 10 minutes, rotate the tins and bake for another 10 minutes until the top is dark golden brown and bounces back slightly when pressed. Leave to cool, remove from the tins and carefully peel off the baking parchment from the bottom of each sponge.

To assemble, spread the bottom layer of the sponge with half the jam and about a quarter of the avocado lime cream. Tear the basil leaves into small pieces and scatter half over the lime cream. Top with the middle layer of sponge and repeat the process with the jam, cream and basil. Carefully place on the final layer of sponge and top with the remaining cream, spreading it over the top of the cake and around the edges. Decorate with chopped pistachio nuts and edible flowers.

This cake will keep in the fridge for up to three days but it is best eaten fresh when all the flavours and colours are at their most vibrant.

 
VARIATION – LIME MOUSSE

Serve the Avocado lime cream in small glasses or cups, topped with shavings of fresh coconut, to make a light and fresh end to a meal.