Recipe by Mason Cash
This delicous Lime, Courgette & Pistachio Layer Cake is our favourite healthy alternative to traditional cakes. Treat yourself to this scrumptious dessert without the guilt!
Serves: 12 people
Prep time: 45 mins
Cooking time: 45 mins
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.
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