Following on from my previous post, if you've managed not to eat all of the lime curd straight from the jar with a spoon then this is the cake to go with it. As I suggested, this really is one of the best layered sponge cakes I've come across and I don't know why it's been so long since I first made it some years ago. Don't let the courgettes put you off - they do a similar job to the carrots in a carrot cake by adding moisture. On it's own this is actually a fairly plain tasting cake, however it has a wonderful texture and, when combined with the lime curd filling and cream cheese icing, turns into something pretty amazing. This truly is a five star recipe.
(adapted from How to be a Domestic Goddess by Nigella Lawson)
60g/2oz raisins (optional)
250g courgettes (2-3), weighed before grating
2 large eggs
125ml vegetable oil
150g/5 1/2oz caster sugar
225g/8oz self raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking power
1) Preheat the oven to 180c/gas mark 4. Grease and line two 8inch/21cm sandwich tins.
2) If you're using raisins, put them in a bowl and cover with warm water to plump them up.
3) Wipe the courgettes with a kitchen towel (but don't peel them) then grate using the coarse side of a box grater or similar. Turn them into a sieve over the sink to remove excess water.
4) Put the eggs, oil and sugar into a bowl and beat until creamy. Add the flour, bicarb and baking powder and continue to beat until well combined. Stir in the courgette and drained raisins.
5) Divide the mixture between the tins and bake for 30 minutes until slightly browned and firm to the touch. Leave to cool for 5-10 minutes before turning out on to a wire rack.
For the filling
200g cream cheese
100g icing sugar, sieved
juice of 1 lime, or more to taste
2-3 tablespoons chopped pistachio nuts
1) Beat the cream cheese until smooth.
2) Add the icing sugar, beating well to combine, then stir in the lime juice to taste.
3) Assemble the cake. Put one cake on a serving plate and spread thickly with lime curd. Put the second cake on top and spread with the cream cheese icing. If you feel the icing needs firming up a little put the cake in the fridge for a while. Just before serving, scatter the chopped pistachios over the top.
Serves 8 - 12