Zucchini, golden raisin & pistachio cake from Golden: Sweet & Savory Baked Delights from the Ovens of London's Honey & Co. (page 145) by Itamar Srulovich and Sarit Packer

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Accompaniments: Cream cheese icing; Mascarpone icing

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Notes about this recipe

  • TrishaCP on August 03, 2019

    The flavors of the cake are amazing (those spices with pistachios) and the texture is very nice. I agree that you can cut back on the amount of sugar-it was borderline too sweet for me. No problems with the amount of zucchini for me, but the longer the cake sat the oilier it seemed to get. What was perfect on day one was a definite oily mouthfeel by day four. I would definitely consider reducing the oil if making it in advance or if you don’t plan to eat it quickly.

  • Nancy402 on September 23, 2018

    Lovely combination of flavours, and light texture. I used about 250 grams zucchini and had no problems. Well worth the time spent shelling the pistachios.

  • anya_sf on June 04, 2018

    I reduced the sugar just a bit to 200 g total, and found it plenty sweet. The zucchini measurement seemed off to me - my 2 zucchini, which were not that large, weighed about 250 g. I used all of the zucchini, but perhaps shouldn't have, as I did end up with a slight gummy layer at the bottom. The cake was super moist, to the point of being a bit too oily for my taste. I found the olive oil aroma and flavor to be a bit strong, but my family didn't seem to mind. Overall, we liked this cake, but I'm not sure I'd make it again. But I'd definitely use some of the same unusual flavors, like the star anise and pistachio.

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