Nigella Courgette And Lime Cake Recipe [GUIDE]

Nigella Lawson’s Courgette and Lime Cake is one of those baking recipes that might raise a few eyebrows when you first hear about it. Courgettes (or zucchini, if you’re across the pond) in a cake? It sounds odd at first but trust me, the combination is pure magic. It’s moist, tangy and surprisingly light, making it one of those cakes you can nibble on all day without feeling overly indulgent.

The courgette doesn’t overpower the flavor, it blends seamlessly into the cake, almost like a quiet partner that enhances everything around it. The lime brings in this bright, zesty punch that really gives the cake an exciting edge. I think that’s one of the reasons this cake has stuck with me. it’s comfort food with a bit of a twist and there’s something so satisfying about that. The texture is just so satisfying-soft and a little dense but never heavy. Every time I make it, I end up sharing it with friends and without fail, they’re always so curious about the secret ingredient.

It’s one of those recipes you can proudly say, ’It”s a Nigella”, and watch people’s eyes light up when they take their first bite. It’s not just cake; it’s an experience.

Nigella Courgette And Lime Cake Recipe

Ingredients Needed

Before we jump into the kitchen and start mixing, let’s go over the ingredients. This is not a cake that demands exotic spices or hard-to-find ingredients. In fact, you’ll likely have most of these in your pantry right now. But there’s something magical about how these everyday ingredients come together to create something extraordinary.

Here’s what you’ll need:

• 2 large courgettes (zucchini): Grated, of course. Don’t worry about peeling them. The skin gives the cake a nice color and texture.
• 200g (about 1 cup) of sugar: You can go with caster sugar but regular granulated sugar works just fine.
• 200g (about 1 ½ cups) of plain flour: Nothing fancy here. Just plain, all-purpose flour.
• 1 teaspoon of baking powder: For a little lift.
• ½ teaspoon of baking soda: Helps make the cake rise just that little bit more.
• A pinch of salt: To balance the sweetness and bring out the flavors.
• 3 large eggs: They’ll help with structure and richness.
• 200ml (about ¾ cup) of sunflower oil: This gives the cake its moisture without being too heavy. Olive oil can be used for a slightly different taste but I prefer the neutral flavor of sunflower oil.
• The zest of 2 limes: The zest gives this cake a tangy fragrance. You want that fresh, zesty smell wafting from the oven.
• The juice of 1 lime: The juice adds an extra citrusy brightness.
• 100g (about 1/2 cup) of chopped pecans (optional): You can skip this if you want a smoother texture but I love the crunch these add.

• For The Icing

  • 100g (about 1/2 cup) of cream cheese
  • 100g (about 1/2 cup) of icing sugar
  • 1-2 tablespoons of lime juice (depending on how tangy you like it)

Equipment Needed

Now, for the gear. It’s not a complicated setup but there are a couple of things you’ll need to make sure the cake turns out just right:

• A large mixing bowl: You’ll be whisking and stirring a lot, so go for something roomy.
• A grater: For the courgettes. I highly recommend using a box grater rather than a food processor. You want those grated strands to be a bit more delicate and the box grater gives them that perfect texture.
• Measuring cups and spoons: Baking is all about precision, so make sure you measure your ingredients properly.
• A whisk or an electric mixer: Either works but I always love using a handheld electric whisk for cakes. It takes a lot of the muscle work out.
• A spatula: To fold the ingredients together gently.
• Two 8-inch round cake pans: Greased and lined with baking paper, so the cake comes out easily.
• A sieve: For sifting the dry ingredients together, ensuring there are no clumps of baking powder or soda.

Instructions To Make Nigella Lawson’s Courgette And Lime Cake

Let’s get into the fun part. making the cake! Here’s how to go from simple ingredients to a delightful, moist courgette and lime cake:

1. Preheat the Oven: Set it to 180°C (350°F). Get your cake pans ready by greasing them and lining them with parchment paper. This part always feels like I’m preparing for a small battle but trust me, it’s worth it.
2. Prepare the Courgettes: Grate the courgettes finely, then place them in a clean kitchen towel or a muslin cloth and squeeze out the excess water. Courgettes are naturally quite watery and removing some of the moisture will ensure the cake doesn’t turn out soggy.
3. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt and lime zest. This is the foundation of the cake and sifting helps keep things light and airy.
4. Whisk the Wet Ingredients: In a large bowl, whisk the sugar, eggs and oil until it’s nice and smooth. The oil will give the cake its soft crumb and the eggs help bind everything together.
5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently. You can do this with a spatula or a wooden spoon. The batter will be thick but that’s exactly what you want.
6. Add the Courgettes: Stir in the grated courgettes, followed by the lime juice. The courgettes will release a little more moisture and everything will come together beautifully.
7. Pour into the Pans: Divide the batter between the two cake pans, smoothing it down with the back of a spoon. It’s a good idea to shake the pans a bit to even out the batter.
8. Bake: Pop the pans into the oven and bake for about 25-30 minutes or until a skewer inserted into the center comes out clean. The smell is incredible and you’ll find yourself trying to resist peeking too many times (I definitely do).
9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. Make the Icing: While the cakes are cooling, whisk together the cream cheese, icing sugar and lime juice. The consistency should be smooth and spreadable, with just the right tang from the lime. If you prefer a thicker icing, just add a little more icing sugar until it reaches your desired consistency.
11. Assemble the Cake: Once the cakes have cooled, spread a layer of the cream cheese icing on top of one cake, then place the other cake on top. Spread the remaining icing on top and smooth it out.

What I Learnt

Making Nigella Lawson’s Courgette and Lime Cake taught me a lot about the unexpected magic that happens in the kitchen. First, the courgettes-who would have thought they could transform a basic cake into something so moist and flavorful? They’re the kind of ingredient you might overlook in a cake recipe but they really are the secret to making this cake so tender.

I also learned to trust the power of citrus. The lime in the cake but especially in the frosting, really adds a sharpness that cuts through the sweetness, making the cake feel less heavy and more refreshing. It’s like the cake has this hidden zing that surprises you in the best possible way.

Finally, I’ve learned to love the versatility of this cake. You can skip the nuts if you’re not into them or even swap the lime for lemon if that’s more your vibe. The core of the recipe is so solid that you can play around with it based on your preferences.

FAQs

What Makes Nigella Lawson’s Courgette And Lime Cake So Special?

Honestly, it’s the perfect blend of freshness and richness. The courgette (or zucchini, for our friends across the pond) keeps the cake moist and tender without feeling heavy, while the zing of lime brightens up the flavor. It’s like a slice of sunshine in cake form!

Can I Use A Different Type Of Flour For Nigella’s Courgette And Lime Cake?

Totally! If you’re gluten-free or just want to experiment, you can use a gluten-free flour blend. Just keep in mind, the texture might change a bit-gluten-free flours sometimes need more liquid. If you’re after a healthier version, whole wheat flour could work, though it might give the cake a denser feel.

Do I Need To Peel The Courgettes For The Cake?

Nope, don’t peel them! The skin of the courgette adds a bit of texture and color to the cake. Plus, it saves you some prep time, so why not? Just make sure to give them a good wash and grate them finely before adding them to the batter.