Hi there!! had lots of lovely people asking for this so here we go!
65g sultanas , soaked in 75mls amaretto or Pimms ( or orange juice) till plump , about an hour. or warm up in a small pan.
250g of courgette (trimmed)
2 large eggs
125 ml vegetable oil
150g caster sugar
225g self raising flour
half a teaspoon bicarb of soda
half a teaspoon baking powder
filling -home made lemon curd or the best you can buy.
topping - 75g icing sugar mixed with a tbsp fresh lemon juice
80g pistachios or hazelnuts
Soak the sultanas and prepare the tins, 2 x 20 inch sandwich tins , greased and lined. over to 180 degrees C/gas 4 ( fan 165 degrees c.
wipe the courgettes , and grate with the skin on on a course grater.
Beat the eggs, sugar and oil together until creamy looking. tip in the dry ingredients, stir in till combined.(It will be quite stiff) , then add the courgette and the sultanas with any of their soaking fluid.Stir till combined , then divide between the tins equally . Bake for approx 30 mins , till golden on top and firm to the touch.
Let the cakes go cold, then tip out onto a serving plate , and sandwich together with the lemon curd filling.
Decorate with the icing sugar and lemon mix and sprinkle on the nuts when the icing is still wet. Enjoy!