zucchini, lemon & tarragon cake with pistachio mascarpone cream

Cake

ingredients

250g zucchini
2 large eggs
125mL cup extra virgin olive oil
150g raw caster sugar
150g superfine white rice flour
75g glutinous rice flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
3 tablespoons finely chopped tarragon
Zest of 3 lemons


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method

  1. Preheat oven to 170C

  2. Grease and line a 20cm cake tin and set aside

  3. Grate zucchini, place in tea towel, squeeze as much liquid out as possible and set aside

  4. Put oil, sugar and eggs in the bowl of your stand mixer (or a large mixing bowl if preparing manually)

  5. Beat continuously until the mixture becomes thickened and creamy (it takes longer than you think so give it time)

  6. Gradually add the dry ingredients and mix until well combined

  7. Add the zucchini, tarragon and lemon zest and mix to incorporate

  8. Pour mixture into prepared tin and place in preheated oven for 35-40mins or until a skewer comes out cleanly

  9. Rest in tin for 5 minutes before removing and leaving to cool completely on a wire rack

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cream

ingredients

250g mascarpone
2 eggs, separated
5 tablespoons pistachio paste
3 tablespoons raw caster sugar

method

  1. In the bowl of your stand mixer (or large mixing bowl) place the eggs and one tablespoon of sugar

  2. Beat until pale yellow and thick (be patient)

  3. Add the mascarpone and pistachio paste and fold gently and then set this mixture aside

  4. Place the egg whites into a clean bowl (make sure it’s clean - any oil residue will mean the eggs will not aerate)

  5. Whisk the egg whites and when they start to become frothy add in the remaining two tablespoons of sugar

  6. Keep whisking until stiff and glossy peaks

  7. Fold half the egg whites into the mascarpone and pistachio mixture

  8. Fold gently so as to retain the air from the egg whites

  9. Once fully incorporated, fold in the remaining egg whites

  10. Place in the refrigerator until you’re ready to assemble the cake

assembly

  1. Cut the cooled cake in half horizontally

  2. Evenly spread half the pistachio cream over the bottom layer

  3. Sprinkle some roasted and chopped pistachio nuts to add some crunch

  4. Place the second layer of cake on top and spread with the remaining pistachio cream

  5. Refrigerate for at least 2 hours to allow the cream to set-up

  6. Decorate as you like and serve

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