Step 1

Finely grated zest of 1 lime preheat the oven to 180°C. Grease and line a 22cm springform cake pan.

Step 2

Sift flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl.

Step 3

In a separate bowl, whisk sugar, vanilla, eggs and oil together. Fold the egg mixture, zucchini, sultanas and 1 cup (140g) pecans into the flour mixture.

Step 4

Pour into the prepared pan and bake for 1–1 1/4 hours until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then transfer pan to a wire rack to cool completely.

Step 5

Meanwhile, for the icing, beat icing sugar, sour cream and zest in an electric mixer on low speed until smooth.

Step 6

Remove cake from pan and decorate with icing and remaining pecans.