{"id":82,"date":"2026-07-28T15:38:34","date_gmt":"2026-07-28T15:38:34","guid":{"rendered":"https:\/\/granary.food\/?p=82"},"modified":"2026-07-28T15:38:34","modified_gmt":"2026-07-28T15:38:34","slug":"vegan-courgette-orange-and-pistachio-cake","status":"publish","type":"post","link":"https:\/\/granary.food\/?p=82","title":{"rendered":"Vegan courgette, orange and pistachio cake"},"content":{"rendered":"\n

Tin:<\/strong> 20 cm round cake tin
Oven:<\/strong> 170\u00b0C fan
Makes:<\/strong> 10\u201312 modest slices<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

For the cake<\/h3>\n\n\n\n
    \n
  • 25 g shelled, unsalted pistachios<\/li>\n\n\n\n
  • 1 medium eating apple, enough to make 50 g apple pur\u00e9e<\/li>\n\n\n\n
  • Approximately 220\u2013250 g courgette, enough to give 170 g after squeezing<\/strong><\/li>\n\n\n\n
  • 180 g white self-raising flour<\/li>\n\n\n\n
  • 30 g wholemeal spelt flour<\/li>\n\n\n\n
  • 25 g ground almonds<\/li>\n\n\n\n
  • 1\u00bdteaspoon baking powder<\/li>\n\n\n\n
  • \u00bd teaspoon bicarbonate of soda<\/li>\n\n\n\n
  • \u00bc teaspoon fine salt<\/li>\n\n\n\n
  • 65 g golden caster sugar<\/li>\n\n\n\n
  • Finely grated zest of 3 oranges<\/li>\n\n\n\n
  • 30 g thick, unsweetened oat yoghurt<\/li>\n\n\n\n
  • 30 g thick, unsweetened soya yoghurt<\/li>\n\n\n\n
  • 45 ml light olive oil<\/li>\n\n\n\n
  • 20 g refined coconut oil<\/li>\n\n\n\n
  • 20 ml unsweetened soya milk<\/li>\n\n\n\n
  • 1 teaspoon vanilla extract<\/li>\n\n\n\n
  • \u00bc teaspoon almond extract<\/li>\n\n\n\n
  • 1 teaspoon cider vinegar<\/li>\n<\/ul>\n\n\n\n

    For the orange drizzle<\/h3>\n\n\n\n
      \n
    • 40 ml freshly squeezed orange juice<\/li>\n\n\n\n
    • 15 g caster sugar<\/li>\n<\/ul>\n\n\n\n

      Method<\/h2>\n\n\n\n

      1. Preheat the oven and prepare the tin<\/h3>\n\n\n\n

      Heat the oven to 170\u00b0C fan<\/strong>.<\/p>\n\n\n\n

      Lightly grease a 20 cm round cake tin<\/strong> with oil.<\/p>\n\n\n\n

      Line the base with baking paper. Cut a strip of baking paper to line the sides, allowing it to rise slightly above the top of the tin.<\/p>\n\n\n\n

      Set the prepared tin aside.<\/p>\n\n\n\n

      2. Grind the pistachios<\/h3>\n\n\n\n

      Make sure the blender is completely clean and dry.<\/p>\n\n\n\n

      Put the 25 g pistachios<\/strong> into the blender.<\/p>\n\n\n\n

      Take 1 tablespoon from the measured self-raising flour<\/strong> and add it to the pistachios. This helps the nuts grind evenly instead of turning into a paste.<\/p>\n\n\n\n

      Pulse the blender in short bursts until the pistachios resemble fine breadcrumbs.<\/p>\n\n\n\n

      Do not run the blender continuously. Stop as soon as they are finely ground, before they become oily.<\/p>\n\n\n\n

      Tip the ground pistachios into a large mixing bowl.<\/p>\n\n\n\n

      There is no need to wash the blender yet.<\/p>\n\n\n\n

      3. Make the apple pur\u00e9e<\/h3>\n\n\n\n

      Peel the apple, remove the core and chop the flesh into small pieces.<\/p>\n\n\n\n

      Put the apple pieces into a microwave-safe bowl with 1 tablespoon of water<\/strong>.<\/p>\n\n\n\n

      Cover loosely and microwave on high for 3 minutes<\/strong>.<\/p>\n\n\n\n

      Stir, then microwave for another 1\u20133 minutes<\/strong>, until the apple is completely soft.<\/p>\n\n\n\n

      Alternatively, cook the apple in a small covered saucepan with 1 tablespoon of water for approximately 8\u201310 minutes<\/strong>.<\/p>\n\n\n\n

      Put the softened apple and any remaining cooking liquid into the same blender used for the pistachios.<\/p>\n\n\n\n

      Blend until completely smooth.<\/p>\n\n\n\n

      Weigh out exactly 50 g apple pur\u00e9e<\/strong> and set it aside to cool.<\/p>\n\n\n\n

      Any leftover pur\u00e9e can be refrigerated and added to yoghurt or porridge.<\/p>\n\n\n\n

      4. Prepare and weigh the courgette<\/h3>\n\n\n\n

      Coarsely grate approximately 220\u2013250 g courgette<\/strong>.<\/p>\n\n\n\n

      Put the grated courgette into a clean tea towel.<\/p>\n\n\n\n

      Gather up the towel and squeeze the courgette firmly over the sink to remove the excess water.<\/p>\n\n\n\n

      The courgette should still feel damp and fluffy, but liquid should not drip out when it is lightly pressed.<\/p>\n\n\n\n

      Put the squeezed courgette on the scales and weigh out exactly 170 g<\/strong>.<\/p>\n\n\n\n

      Discard any excess or save it for another dish.<\/p>\n\n\n\n

      Set the weighed courgette aside.<\/p>\n\n\n\n

      5. Mix the dry ingredients<\/h3>\n\n\n\n

      Add the following to the large bowl containing the ground pistachios:<\/p>\n\n\n\n

        \n
      • The remaining self-raising flour<\/li>\n\n\n\n
      • 30 g wholemeal spelt flour<\/li>\n\n\n\n
      • 25 g ground almonds<\/li>\n\n\n\n
      • 1 teaspoon baking powder<\/li>\n\n\n\n
      • \u00bd teaspoon bicarbonate of soda<\/li>\n\n\n\n
      • \u00bc teaspoon salt<\/li>\n<\/ul>\n\n\n\n

        Mix thoroughly with a whisk or fork, breaking up any lumps.<\/p>\n\n\n\n

        Set the bowl aside.<\/p>\n\n\n\n

        6. Prepare the orange sugar<\/h3>\n\n\n\n

        Put the 65 g golden caster sugar<\/strong> into a second large mixing bowl.<\/p>\n\n\n\n

        Finely grate the zest of all 3 oranges<\/strong> directly over the sugar.<\/p>\n\n\n\n

        Grate only the bright orange skin, avoiding the bitter white pith underneath.<\/p>\n\n\n\n

        Rub the zest into the sugar with clean fingertips for approximately 30 seconds<\/strong>, until the sugar feels slightly damp and smells strongly of orange.<\/p>\n\n\n\n

        7. Melt the coconut oil<\/h3>\n\n\n\n

        Put the 20 g refined coconut oil<\/strong> into a small microwave-safe bowl.<\/p>\n\n\n\n

        Microwave for approximately 10\u201320 seconds<\/strong>, just until melted.<\/p>\n\n\n\n

        Leave it to stand briefly so that it remains liquid but is not hot.<\/p>\n\n\n\n

        8. Mix the wet ingredients<\/h3>\n\n\n\n

        Add the following to the bowl containing the orange sugar:<\/p>\n\n\n\n

          \n
        • 50 g cooled apple pur\u00e9e<\/li>\n\n\n\n
        • 30 g oat yoghurt<\/li>\n\n\n\n
        • 30 g soya yoghurt<\/li>\n\n\n\n
        • 45 ml light olive oil<\/li>\n\n\n\n
        • 20 g melted coconut oil<\/li>\n\n\n\n
        • 20 ml soya milk<\/li>\n\n\n\n
        • 1 teaspoon vanilla extract<\/li>\n\n\n\n
        • \u00bc teaspoon almond extract<\/li>\n\n\n\n
        • 1 teaspoon cider vinegar<\/li>\n<\/ul>\n\n\n\n

          Whisk until the mixture is smooth and evenly combined.<\/p>\n\n\n\n

          9. Make the cake batter<\/h3>\n\n\n\n

          Pour the wet mixture into the bowl containing the dry ingredients.<\/p>\n\n\n\n

          Fold gently with a spatula or large metal spoon until the flour is almost incorporated.<\/p>\n\n\n\n

          Add the 170 g squeezed courgette<\/strong>.<\/p>\n\n\n\n

          Continue folding gently until the courgette is evenly distributed and no patches of dry flour remain.<\/p>\n\n\n\n

          Stop mixing as soon as the batter is even. Do not beat it, as overmixing can make the cake dense or rubbery.<\/p>\n\n\n\n

          The batter should be thick and spoonable, rather than runny.<\/p>\n\n\n\n

          10. Fill the tin<\/h3>\n\n\n\n

          Spoon the batter into the prepared cake tin.<\/p>\n\n\n\n

          Spread it evenly and smooth the surface gently with the back of a spoon.<\/p>\n\n\n\n

          Place the tin on the middle shelf of the preheated oven.<\/p>\n\n\n\n

          11. Bake the cake<\/h3>\n\n\n\n

          Bake for 45 minutes without opening the oven<\/strong>.<\/p>\n\n\n\n

          After 45 minutes, insert a thin skewer into the exact centre of the cake.<\/p>\n\n\n\n

          The cake is ready when the skewer comes out with:<\/p>\n\n\n\n

            \n
          • no crumbs; or<\/li>\n\n\n\n
          • a few separate, soft crumbs.<\/li>\n<\/ul>\n\n\n\n

            The cake is not ready if the skewer has:<\/p>\n\n\n\n

              \n
            • wet batter;<\/li>\n\n\n\n
            • shiny paste; or<\/li>\n\n\n\n
            • sticky streaks.<\/li>\n<\/ul>\n\n\n\n

              If it is not ready, return it to the oven for 5 minutes<\/strong>, then check again.<\/p>\n\n\n\n

              If necessary, continue baking in further 3-minute intervals<\/strong> until the centre is properly cooked.<\/p>\n\n\n\n

              The total baking time will usually be approximately 45\u201352 minutes<\/strong>.<\/p>\n\n\n\n

              If the top becomes too dark after 35\u201340 minutes, lay a loose sheet of foil over the top. Do not wrap the foil tightly around the tin.<\/p>\n\n\n\n

              12. Make the orange drizzle<\/h3>\n\n\n\n

              While the cake is baking, put the following into a small saucepan:<\/p>\n\n\n\n

                \n
              • 40 ml orange juice<\/li>\n\n\n\n
              • 15 g caster sugar<\/li>\n<\/ul>\n\n\n\n

                Heat gently, stirring, just until the sugar has dissolved.<\/p>\n\n\n\n

                Do not boil it for a long time or allow it to reduce into a thick syrup.<\/p>\n\n\n\n

                Remove it from the heat and set it aside.<\/p>\n\n\n\n

                13. Drizzle the hot cake<\/h3>\n\n\n\n

                When the cake comes out of the oven, leave it in the tin.<\/p>\n\n\n\n

                Use a thin skewer to make small holes evenly over the surface. Do not make the holes excessively wide or deep.<\/p>\n\n\n\n

                Spoon one-third of the orange drizzle evenly over the cake.<\/p>\n\n\n\n

                Wait for approximately 1 minute<\/strong>, then spoon over another third.<\/p>\n\n\n\n

                Wait another minute, then add the remainder.<\/p>\n\n\n\n

                Adding the drizzle gradually helps it soak in evenly without creating wet patches.<\/p>\n\n\n\n

                14. Cool the cake<\/h3>\n\n\n\n

                Leave the cake in the tin for 25 minutes<\/strong>.<\/p>\n\n\n\n

                Carefully remove it from the tin and transfer it to a cooling rack.<\/p>\n\n\n\n

                Allow it to cool completely before cutting.<\/p>\n\n\n\n

                Do not cut the cake while it is warm. A correctly cooked vegan courgette cake can still seem soft or damp before it has fully cooled and set.<\/p>\n\n\n\n

                Storage and serving<\/h2>\n\n\n\n

                The cake can be eaten on the day it is made, but the texture and orange flavour may be even better the following day.<\/p>\n\n\n\n

                Store it in an airtight container at room temperature for up to 2 days<\/strong>, or in the fridge for up to 4 days<\/strong>.<\/p>\n\n\n\n

                Bring refrigerated cake back to room temperature before serving. The coconut oil firms when chilled, so the cake will taste softer and more butter-like at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"

                Tin: 20 cm round cake tinOven: 170\u00b0C fanMakes: 10\u201312 modest slices Ingredients For the cake For the orange drizzle Method 1. Preheat the oven and prepare the tin Heat the oven to 170\u00b0C fan. Lightly grease a 20 cm round cake tin with oil. Line the base with baking paper. Cut a strip of baking […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-82","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts\/82","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=82"}],"version-history":[{"count":1,"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts\/82\/revisions"}],"predecessor-version":[{"id":83,"href":"https:\/\/granary.food\/index.php?rest_route=\/wp\/v2\/posts\/82\/revisions\/83"}],"wp:attachment":[{"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=82"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=82"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/granary.food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=82"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}