Courgette and Lime Cake
Zest and juice the limes. Coarsely grate the small courgettes. Soften the butter. Sift the icing sugar.
Heat the oven to 170°C/150°C fan/gas 4. Line a 900ml loaf tin with greaseproof paper.
In a large bowl, whisk together the eggs, sugar, oil, yogurt and vanilla extract.
Stir in the lime zest and juice, and the grated courgette, then sift in flour and baking powder. Reserve 2 tbsp pistachios; fold through remainder until well combined.
Spoon into the loaf tin. Bake for 45-50 minutes or until well risen, golden brown and springy to the touch.
Cool slightly in the tin, then turn out on to a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter with the lime zest.
Beat in the icing sugar to form a smooth frosting, but take care not to over-beat, otherwise the mixture will become runny.
When the loaf has cooled completely, spread over the frosting.
Chop rest of nuts coarsely and sprinkle over to decorate.