With a spiced moist sponge, smooth creamy icing and a crunchy caramelised nut topping this is an absolute showstopper of a cake. It’s a fun and delicious way to use up courgettes, too.

Fold in the courgette and lime. Pour into the prepared tin and bake for 40-50 minutes, until golden brown and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool ...

WHAT’S SEASONAL IN AUGUST? Courgettes are versatile vegetables that can be baked, fried, steamed or stewed. Younger courgettes have the most flavour, so choose the firmest and heaviest with glossy, ...

Preheat oven to 200°C/400°F/gas mark 6. Grease and base-line a loose-bottomed cake tin 20cm (8in) in diameter. Toast the pistachios for five minutes. Roughly chop once cool. Mix the flour ...

It is not just another food fad – courgette in a cake really does work! I was sceptical at first, too, but upon trying a bite of the incredibly moist sponge with the zingy lime icing ...

Ingredients: 250g courgettes, weighed before grating ... To assemble, place one cake on a plate and spread with the lime curd. Place the other cake on top and cover it thickly with the cream ...

This cake sings with fresh flavours. The courgette keeps the sponge layers wonderfully soft as they ooze with the refreshingly light lime cream and sharp raspberry jam. I love to finish it with ...

add the vanilla seeds and lime zest and fold in gently, using a spatula, until just combined. Lastly, fold in the grated courgettes. 4. Spoon the cake mixture into the prepared tin and gently ...

Ingredients: 250g courgettes, weighed before grating ... To assemble, place one cake on a plate and spread with the lime curd. Place the other cake on top and cover it thickly with the cream ...