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200g/7oz courgettes, grated and left in a colander to drain
2 limes, zest and juice
1 tsp baking powder
½ tsp bicarbonate of soda
200g/7oz soft light brown sugar
1 tsp ground cardamom
100g/3½oz caster sugar
200g/7oz self-raising flour
60g/2¼oz icing sugar
100g/3½oz pistachios, finely ground
40g/1½oz pistachios
120g pistachio cream
150ml/5fl oz sunflower oil plus a little extra for greasing
1 tsp vanilla bean paste
1 tbsp vanilla bean paste
150g/5½oz double cream
2 free-range eggs
150g/5½oz mascarpone
50ml/2fl oz natural yoghurt