Zucchini Cake by Ningella

Cake

1/4 cup chopped dates 
12 ounces zucchini (2 or 3), weighed before grating 
2 large eggs 
1/2 cup vegetable oil 
1/2 cup + 1 Tablespoon sugar 
1 & 1/2 cups cake flour 
1/2 teaspoon baking soda 
2 teaspoons baking powder 
1/2 teaspoon salt 
 Preheat oven to 350 ‹F. Coarsely grate the zucchini (unpeeled) with
a box grater. Place in a colander to drain. Beat eggs, oil, and sugar
until creamy. Stir in flour, baking soda, baking powder, and salt
until well combined. Stir in the zucchini and then the dates. Pour
into two 8-round cake pans that have been sprayed/greased/lined.
Bake for 30 minutes or until slightly browned.Cool in pans on a rack
for 5 to 10 minutes. Then, remove from pans and continue cooling on
rack. 

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Lime Curd

6 Tablespoons unsalted butter 
3 large eggs 
1/2 cup sugar 
1/2 cup lime juice (about 4 limes) 
zest of 1 lime 
 Melt butter in a heavy medium-sized saucepan. Add the remaining
ingredients and whisk to a custard over medium-low heat. Allow to
cool completely. 

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Icing & Topping

7 ounces cream cheese, softened 
1/2 cup confectionersf sugar, sifted 
juice of 1 lime, or to taste 
2-3 Tablespoons chopped pistachios 
 Beat cream cheese until smooth. Add sugar and combine well. Next,
stir in lime juice.To assemble cake, place one layer on serving
plate. Spread lime curd onto cake. Next, place second layer on top of
lime curd. Spread with icing. Top with pistachios.