Spring is springing and this is a good thing.
Whilst down in the West Country visiting my parents this weekend, I happened across a copy of my mum's Good Housekeeping and they had a lovely recipe for a courgette and pistachio cake... and as luck would have it, I had just bought a cake tin with a hole in it - like a Bundt tin. Good times.
So on a mission we went to find some courgettes, but its not really the season yet I discovered. I should know this. It was last summer that I first attempted courgette cake, sort of like a carrot like with the cream cheese frosting but a bit greener and slightly more gooier than spongey, I'm guessing due to the amount of water contained in courgettes. For this reason, its best to add a little more flour than required. But yes, we eventually managed to find some courgettes, thank you Mr independent grocer!
I would rather buy roasted salted pistachios and shell them myself. There's something about this shelling process that I find soothing. I just love how the salty taste of the outer skin of the pistachios works with the sugar, like a sweet / salty texture so its not overly sickening with the drizzle icing. You could just used unsalted pistachios if you are watching your salt intake.
