Lime, Courgette & Pistachio Layer Cake
12 people
00h 45
00h 45This delicous Lime, Courgette & Pistachio Layer Cake is our favourite healthy alternative to traditional cakes. Treat yourself to this scrumptious dessert without the guilt!
Ingredients and Method
Ingredients
- For the sponge
- 500g wholemeal flour
- 500g sugar
- 330g vegan margarine (margarine)
- 330g soya yoghurt (Greek yoghurt)
- 330g soya milk (skimmed milk)
- 600g courgette
- 6 tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tsp lime zest
- For the filling
- 350g silken tofu
- 600g vegan cream cheese (light cream cheese)
- 200g icing sugar
- 2 tbsp lime juice
- 1 tsp lime zest
- Lime curd
Method
- Preheat oven to 180°C then grease and line three 22cm cake tins.
- Beat the sugar and margarine together. When pale and fluffy, add the soya milk and yoghurt, and mix well.
- Add the flour, baking powder and bicarbonate of soda and gently mix until just before completely combined, then fold in courgette and lime zest.
- Spoon the mixture between the three cake tins then bake in the preheated oven for 45 minutes, or until a skewer comes out clean. Remove from oven and leave to cool in the tin for 10 minutes before turning onto wire cooling rack.
- While the sponge cools, mix together the cream cheese and tofu with the icing sugar, lime juice and zest, until smooth.
- When the sponges have completely cooled, layer the cream cheese onto the first sponge and then top with the lime curd and a sprinkle of pistachio.
- Repeat this for the second layer, finish the top of the cake with cream cheese and a sprinkle of pistachio.
- Store in a Mason Cash Cake Tin.
