Hi there!! had lots of lovely people asking for this so here we go! Ingredients 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 Method 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! |





