Time: c.1.5 hr (including time for cooling)
If you have an abundance of courgettes piling up from a successful courgette plant crop and need a way to use them up, or you love the texture and moistness of a carrot cake – but would like to try something a little bit different, this wonderful summery cake with a beautifully tangy lime glaze is perfect with a cup of tea, or a refreshing cold drink.
Ingredients
Cake Mix
- 400g courgettes
- 225g softened butter
- 225g self raising flour
- 225g caster sugar
- 1 teaspoon baking powder
- 4 large eggs
- Zest of 2 limes
Syrup
- Juice of 2 limes
- 2 teaspoons caster sugar
Frosting
- 100g softened butter
- 100g sifted icing sugar
- Zest of 2 limes
- Juice of 1 lime
- 200g full fat cream cheese
Method
Cake
1. Set the oven to 170/150c fan and lightly grease and flour 2 x 8” sandwich tins.
2. Grate the courgettes
3. Place all the cake ingredients, excluding the courgette, in the bowl of a mixing machine
4. Using a paddle attachment, beat together for 2 minutes, stopping halfway through to scrape down any mixture around the bowl.
5. Stir in the courgettes until evenly incorporated
6. Evenly divide the mixture between the 2 cake tins and bake for 20 -25 minutes. The cakes should be golden brown and springy to touch when done
7. Cool on a cake rack in the tins.
Syrup
1. When cold, mix together the syrup ingredients
2. Turn out the cakes. Prick holes all over them and spoon on the syrup to soak.
Frosting
1. Beat together the butter, sugar, lime juice and zest, until pale and creamy. Carefully fold through the cream cheese until completely incorporated
2. DO NOT BEAT or the mixture will turn to liquid. Sandwich the sponges together with 1/3 of the frosting and use the rest to cover the cake
3. Decorate with slices of lime and edible flowers, if desired.
Top tips
The cake has a texture similar to a carrot cake and is deliciously moist, serve with berries for a fruity dessert.
It’s just as lovely made with lemon in place of lime.
>> Download Courgette Cake Recipe Card
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