Nigella Courgette And Lime Cake

Let me start with a confession: the first time I made this cake, I lied and told everyone it was lemon drizzle. Why? Because I didn’t want to hear “Wait, did you say courgette?” before they’d even had a bite. But of course, once they tasted it — that zesty tang, the unbelievably moist crumb, the silky cream cheese icing — not a single complaint. Plates licked clean. And yes, then I told them.

There’s something magical about baking with courgette. It sounds strange, I know. But it melts right into the batter, adding this gentle earthiness and keeping the whole thing so moist, you’d swear it had just come out of the oven even on day three. Throw in a hit of lime, a layer of lemon curd, and a sprinkle of pistachios? You’ve got a cake that somehow manages to be fresh, lush, and comforting all at once.

Why You’ll Love It

• Surprisingly light but rich — you get that lovely zing without the heaviness.
• Perfect with tea or, honestly, for breakfast (no judgement here).
• Sneaky veg! You get cake and your greens. Sort of.
• No fancy gear needed — just bowls, spoons, and a grater.
• The frosting? I could eat it by the spoonful.
• Stays moist for days — if it lasts that long.

Ingredients

For the cake:

• 250g courgettes (about 2 medium ones, weighed whole)
• 2 large eggs
• 125ml vegetable oil
• 150g caster sugar
• 225g self-raising flour
• ½ tsp bicarbonate of soda
• ½ tsp baking powder

For the filling:

• 150g lemon curd (good-quality shop-bought or homemade)

For the icing:

• 200g full-fat cream cheese
• 100g icing sugar
• 1 tbsp lime juice
• 25g pistachios, roughly chopped

How to Make It

Get your tins and oven sorted:

Preheat your oven to 160°C fan (or 180°C if you’re going old-school). Line and grease two 8-inch cake tins. I always forget this part and end up buttering tins with one hand while whisking eggs with the other — don’t be me.

Grate your courgettes and whisk the wet stuff:

Wash your courgettes (no need to peel), then grate them on the coarse side. In a big bowl, whisk together the eggs, oil, and sugar until it’s a bit frothy and pale. It should already smell a little like cake at this point.

Fold in the dry bits and veg:

Sift in the flour, bicarb, and baking powder, then fold it gently. Don’t overmix — just enough to combine. Add the grated courgette and stir it in. The batter will look slightly odd — go with it.

Bake until golden and springy:

Divide the mixture between your tins. Bake for 25–30 minutes, or until the tops are lightly golden and a skewer comes out clean. Let them cool in the tins for a few minutes before turning out onto a rack. I once flipped too soon and lost half the bottom — let patience be your teacher here.

Whip up the icing:

In a bowl, beat the cream cheese and icing sugar together until smooth. Then add the lime juice and give it another quick mix. It should be creamy but spreadable — not runny.

Assemble the whole thing:

Put one cake layer upside down on your serving plate. Slather with lemon curd. Top with the second cake, then spread the icing over the top. Sprinkle the chopped pistachios like you’ve just finished an artwork.

Common Mistakes and How to Dodge Them

Why is my cake dense?
You might’ve overmixed the batter or used old baking powder. Fold gently and always check your dates — learned that the hard way.

Why is my frosting runny?
Your cream cheese might’ve been too soft, or you added too much lime juice. Chill it a bit before spreading if needed.

Why did it sink in the middle?
Could be your oven was too hot or you opened the door too early. Trust the timing and don’t peek too much.

Why does it taste bitter?
You might’ve used too much zest or grated in some of the white pith — just use the outer green bit of the lime.

Storage and Reheating

• Fridge: Keep it in an airtight container for up to 4 days. The fridge helps the icing stay firm.
• Freezer: You can freeze individual slices. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
• Microwave: If you like it a bit warm (no icing), 15 seconds is enough.
• Oven: Honestly? Don’t bother reheating the whole cake. It’s lovely cold or room temp.

Frequently Asked Questions

Can I make this gluten-free?
Yes, swap the flour for a good 1:1 GF blend with xanthan gum. It works surprisingly well.

Can I skip the lemon curd?
You can, but it adds a nice zingy layer. Try lime marmalade or even a little passionfruit curd if you’re feeling extra.

What other nuts can I use?
Almonds or walnuts work too. Or skip them altogether. It’s your cake, mate.

Can I make it in one tin?
Yep! Just use a deep tin and bake it for about 45–50 mins, but keep an eye on it.

Nutrition Facts (Per Serving):

• Calories: 316
• Fat: 16.8g
• Carbs: 39.2g
• Protein: 4.7g
• Sugar: 23.6g

Try More Nigella Recipes:

• Nigella Madeira Cake
• Nigella Baked Egg Custard
• Nigella Panna Cotta