Courgette, lemon and pistachio cake | Schwartz

Ingredients

• 125 g Plain flour
• 150 g courgette, coarsely grated
• 125 g light soft brown sugar
• 100 g extra virgin olive oil
• 2 Lemons, zest only
• 2 tbsp poppy seeds
• 1/2 tsp sea salt mill adjustable
• 2 large eggs
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1 vanilla pod, seeds only
• ½ Lemon, zest and juice
• 2 tbsp icing sugar
• 200 g full fat cream cheese
• 25 g unsalted shelled pistachios, roughly chopped
• Lemon zest to garnish (optional)
• 1lb loaf tin