Spicy Zucchini and Pistachio Cake

Spicy Zucchini and Pistachio Cake

Recipe by Nqobile Ngcobo
See more of Nqobile’s creations: instagram.com/the_foodjunkie


375ml self raising flour
125ml cake flour
125ml almond flour
2,5ml bicarbonate of soda
10ml ground cardamom
5ml mixed spice (ginger, cinnamon, nutmeg, allspice)
3 eggs
250ml castor sugar
5ml vanilla extract
2,5ml salt
250ml canola oil
2 cups zucchini, grated, strained
75g toasted pistachios

Preheat the oven to 180 degrees
Sift self raising flour, cake flour, almond flour, bicarbonate of soda, cardamom and mixed spice together.
Beat salt, eggs and sugar until thick and creamy. Add oil and continue beating.
Gradually fold in the flour mixture, zucchini and pistachios into the egg mixture until well mixed.
Equally divide the mixture into two lined baking tins. Bake for 40-50 minutes.
Leave the cake to cool for a few minutes before turning out onto wire rack to cool completely.
Ice the cake with cream cheese frosting and decorate as desired.


125g unsalted butter, softened to room temperature
250g cream cheese, softened to room temperature
360g icing sugar
5ml vanilla extract
15ml lemon juice
1ml salt

In a large bowl, using a hand mixer, beat the cream cheese and butter together on high speed until smooth and creamy.
Sift the icing sugar and salt into the bowl. Add vanilla extract and lemon juice and beat on slow speed until smooth.


2,5ml gelatine powder
1 avocado pear
15ml lemon juice
1ml salt
15ml icing sugar

Hydrate the gelatine in 10ml of water.
Blend the avocado flesh in the Thermomix together with lemon juice and salt until smooth.
Dissolve the hydrated gelatine. Pour into the avocado mixture and blend until fully incorporated.
Sift the icing sugar into the Thermomix and beat into a smooth mixture.
Store in the fridge until ready to use.


2 eggs
250g sugar
Zest of 1 lemon
Juice of 1 ½ lemon
65g butter

In a small saucepan over medium heat, whisk eggs, sugar, lemon zest and juice until blended. Add butter and cook, stirring constantly, until mixture is thick and coats the back of the spoon.


2egg whites
35g castor sugar
115g icing sugar
60g almond flour
1mll salt
30ml pistachio paste

In a large bowl, beat the egg whites on medium speed until frothy, about 1 minute, then slowly add the granulated sugar, about 1 tablespoon every 20 seconds or so. Increase the speed to medium-high then continue to beat until stiff peaks form.
Sift almond flour, powdered sugar, and ground pistachios through a fine mesh sieve into a bowl. Repeat one more time to make sure the ingredients are uniformly combined, discarding any larger pieces that don’t go through the mesh sieve. Set aside.
Fold the sifted almond mixture and pistachio paste into the egg whites using a spatula until fully incorporated
Transfer the macaron batter to a piping bag fitted with a large round tip. Pipe the macaron batter in 1 1/2-inch circles onto the silpat mat. Tap the pan against a counter a few times to release air bubbles.
Let the macarons sit for 30 minutes until the top is dry enough to touch.
Bake one sheet of macaron shells at a time for 16-18 minutes at 150 degrees in a preheated oven. Cool completely on the baking sheet before attempting to remove the macaron shells from the pan.
To fill the macaron shells, transfer lemon curd to a bag fitted with a piping tip. Pipe lemon curd onto the bottom half of the macaron shells, then top with another macaron shell.