Turn the oven on to 160 degrees Celsius (fan-assisted, 180 degrees Celsius nonfan). Line and grease two 8-inch round cake tins. Using a coarse grater, grate the courgettes after rinsing them. In a bowl, combine the eggs, oil, and sugar; whisk until smooth. Mix in the baking powder, bicarbonate of soda, and flour. Combine with the grated courgette.. Heat the oven to 200C/180C fan/gas 6. Beat together the butter and sugar with an electric whisk until pale and creamy. Add the eggs, one at a time, then briefly mix in the ground pistachios, flour, baking powder, yogurt, courgette and lime zest to make a thick batter. Scrape into the tin, smooth over the top and bake in the middle of the oven.
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Instructions. Preheat the oven to 180C. Mix the sugar, oil and eggs until well beaten. Stir in the grated courgettes (after you've squeezed out the liquid - see recipe tips). Stir in the nuts (if using), lime zest, self raising flour, bicarbonate of soda and cinnamon. Stir until totally combined.. Preheat the oven to 195°C/175°C fan/gas mark 5½ and line a 21cm round cake tin with baking parchment. Beat the eggs and sunflower oil together in a jug until combined. This is your wet mix. In a large bowl, stir together the sugar, flour, baking powder and bicarbonate of soda. This is the dry mix.
