Courgette lemon pistachio cake

2 large eggs, beaten

125 ml sunflower oil

85 g brown sugar

zest of one lemon, finely chopped

400g grated courgette

1 tsp vanilla extract

2 tsp tea masala spice or mixed spice

300g SR flour

pinch salt

80g shelled pistachios (unsalted) roughly chopped (blast for a few seconds in the food processor)

140g sultanas

for the icing: juice of one lemon, reserving about a tablespoon

100 - 150g icing sugar

1. Beat together the eggs, oil, sugar, vanilla. Then stir in the courgettes and lemon zest.

2. Fold in the remaining ingredients.

3. Pour into a lined loaf pan (large one - 2lb, or a small one with batter left over for a few muffins)

4. Bake in a preheated oven at 160 C fan (180 C non fan) for 50 - 60 mins, or until a skewer comes out clean.

5. As soon as you remove it from the oven, poke holes in the cake with a skewer while it is still in the tin, then pour over the tablespoon of lemon juice to soak in. Leave to cool.

6. Meanwhile, make the icing: beat the remaining lemon juice with the icing sugar to form a smooth, thick liquid - you should just about be able to pour it, but it should be quite thick or it will slide off the cake).

7. When the cake is cool, pour over the icing.