Print

Nigella Courgette and Lime Cake

Nigella Courgette and Lime Cake
Print Recipe

This stovetop adaptation of Nigella-style courgette and lime cake is tender, moist, and delicately fragrant with fresh lime zest. Finely shredded zucchini keeps the crumb soft without tasting vegetal, while a simple lime glaze adds bright acidity that balances the gentle sweetness.

Ingredients

Scale
  • 1 cup courgette (zucchini), finely grated and lightly packed
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup granulated sugar
  • 2 tsp lime zest, finely grated
  • 2 large eggs, room temperature
  • 1/4 cup olive oil
  • 2 tbsp whole milk, room temperature
  • 2 tbsp fresh lime juice, strained
  • 1 tsp vanilla extract
  • 1 tbsp unsalted butter, softened, for greasing the pan
  • 1/2 cup powdered sugar, sifted
  • 1 tbsp fresh lime juice, for glaze
  • 1 tsp lime zest, finely grated, for finishing

Instructions

  1. Set up a heavy-bottomed pot or deep sauté pan with a tight-fitting lid to act as a stovetop oven. Place a metal trivet, ring mold, or inverted small heatproof bowl in the bottom, cover, and preheat over low heat for 10 minutes; the enclosed air should reach about 325°F to 350°F (163°C to 177°C), which is gentle enough to bake the cake evenly without scorching the base.
  2. Grease an 8-inch round cake pan or a 7-inch springform pan thoroughly with the softened butter, then line the base with a circle of parchment. Proper lining is important in stovetop baking because the cake cooks from indirect heat and can stick if the pan is under-greased.
  3. Place the grated courgette in a clean kitchen towel and squeeze firmly to remove excess surface moisture, but do not dry it completely. You want the zucchini damp enough to keep the cake tender, yet not so wet that the batter turns gummy or the center stays undercooked.
  4. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt for 30 seconds. This distributes the leavening evenly so the cake rises uniformly and prevents bitter pockets of baking soda.
  5. In a separate bowl, rub the granulated sugar and 2 teaspoons of lime zest together with your fingertips until fragrant and slightly damp, about 1 minute. This step releases the lime oils into the sugar, giving a deeper citrus flavor than simply stirring zest into the batter.
  6. Add the eggs to the lime sugar and whisk for 1 to 2 minutes until the mixture looks slightly lighter and smooth. Stream in the olive oil while whisking, then whisk in the milk, 2 tablespoons of lime juice, and vanilla extract until fully emulsified; a smooth base helps produce a fine, even crumb.
  7. Fold the dry ingredients into the wet mixture with a spatula in two additions, mixing just until no dry flour remains. Fold in the squeezed courgette last, taking care not to overwork the batter, because excessive mixing will make the cake tough instead of tender.
  8. Scrape the batter into the prepared pan and smooth the top with a small offset spatula or the back of a spoon. Tap the pan once or twice on the counter to release large air bubbles, but do not overtap or you may lose valuable lift.
  9. Place the cake pan on the preheated trivet inside the pot, making sure the pan does not touch the direct bottom heat. Cover the pot with the lid wrapped underneath with a clean towel to catch condensation, then cook over very low heat for 40 to 45 minutes, maintaining an internal baking environment near 325°F to 350°F (163°C to 177°C).
  10. Begin checking at 40 minutes by briefly lifting the lid without letting condensed water drip onto the cake. The cake is done when the top looks set and lightly springy, the edges begin to pull slightly from the pan, and a skewer inserted in the center comes out with a few moist crumbs but no wet batter.
  11. Remove the cake pan from the pot and let it rest on a wire rack for 15 minutes. This resting period allows carryover heat to finish setting the crumb, and attempting to unmold the cake too early can cause it to crack or collapse.
  12. Whisk the powdered sugar with 1 tablespoon of fresh lime juice until smooth and pourable; if needed, whisk for 20 to 30 seconds more to remove lumps rather than adding extra liquid. Turn the warm cake out onto the rack, spoon the glaze over the top, and finish with the remaining 1 teaspoon lime zest so the citrus aroma stays fresh and vivid.

Notes

Store the cake tightly covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices and freeze for up to 2 months; thaw overnight in the refrigerator. To reheat, place a slice in a 300°F (149°C) oven or covered skillet over very low heat for 5 to 8 minutes until just warmed through; avoid high heat, which can melt the glaze and dry the crumb.

Nutrition

Keywords: courgette cake, zucchini lime cake, stovetop cake, nigella inspired cake, lime glaze cake, zucchini dessert

Find it online: https://chefnigellarecipes.uk/nigella-courgette-and-lime-cake/