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Gluten free, FODMAP friendly, dairy free
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins

Ingredients
  

FOR THE CAKE:

  • 250 g zucchini weighed before grating
  • 1/2 cup 100g white sugar
  • 1/4 cup 40g brown sugar
  • 2 eggs I use 700g
  • 125 ml 1/2 cup olive oil
  • 3/4 cup 90g white rice flour
  • 1/2 cup 60g quinoa flour
  • 1/4 cup tapioca flour
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vinegar

FOR THE DAIRY FREE KAFFIR LIME CURD:

  • 1/2 cup caster sugar
  • 3/4 cup lime juice freshly squeezed
  • Finely grated zest of 1 large kaffir lime you can substitute lime zest if you can't find a kaffir lime
  • 3 eggs I use 700g
  • 1/2 cup melted coconut oil

TO FINISH:

  • 250 g cream cheese buy a lactose free brand for a lower FODMAP version
  • 1-2 tablespoons maple syrup or icing sugar
  • Handful of chopped pistachios or another nut for a lower FODMAP option
  • Edible flowers or rose petals absolutely optional

Instructions
 

TO MAKE THE CAKE:

  • In a medium sized metal bowl, combine the kaffir or regular lime zest with the sugar for the curd. Massage it together with your fingers to release the oils, and set aside.
  • Preheat the oven to 180 degrees Celsius, and grease and line a springform tin (mine is 20cm - grease 2 if you are double batching the recipe)
  • Place the sugars, eggs and olive oil in your kitchen mixer with the beater attached, and beat until the mixture is light in colour and almost like a cake batter consistency.
  • While that is happening, grate the zucchini with the large side of the grater, and place it into a sieve. Using your hands or a clean towel, wrap it up and squeeze all the life/moisture out of it. Really, go to town.
  • In a large bowl, mix together the flours, baking powder and baking soda, and gradually add it to the olive oil mixture in the kitchen mixer (turn it to a low speed so the flour doesn't blow up in your face) and keep adding until all the flour has been incorporated. Add the vinegar, vanilla bean paste and wrung out zucchini, and mix on low until just combined. Allow the batter to sit for a minute or so - it should loosen and become a pourable consistency. Scrape the bottom to ensure there isn't any stagnant batter, and mix it through if there is.
  • Pour the batter into the greased and lined springform tin, and place it into the oven for 25-30 minutes.

TO MAKE THE CURD:

  • Place the metal bowl with the sugar lime mixture over a small saucepan, half filled with water. Add the remaining curd ingredients, and use a whisk to even out any lumps. Continue whisking over a medium heat for about 10 minutes, or until the curd has thickened to the point that it can coat the back of a spoon. Take it off the heat, and set aside. Once it has cooled slightly, transfer it to the fridge to cool completely.

TO MAKE THE CREAM CHEESE ICING:

  • Beat the cream cheese together with the maple syrup or icing sugar until a smooth consistency has formed.

TO FINISH:

  • Once the cake has cooked, remove it from the oven, run a knife around the edge, and release the springform side. Once it has cooled slightly, gently remove the base and transfer the cake to a cool rack to cool completely, otherwise the curd and icing will melt off.
  • Layer curd and icing as you see fit. If you have two cakes, spread the curd in the middle, and the icing on top. Nigella tops hers with chopped pistachios, and I've added some edible flowers and rose petals, just to be horrendously excessive.