Courgette Cake Recipe
Courgette Cake - August Recipe of the Month
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.
- 400g courgettes
- 225g softened butter
- 225g self raising flour
- 225g caster sugar
- 1 teaspoon baking powder
- 4 large eggs
- Zest of 2 limes
- Juice of 2 limes
- 2 teaspoons caster sugar
- 100g softened butter
- 100g sifted icing sugar
- Zest of 2 limes
- Juice of 1 lime
- 200g full fat cream cheese
- Set the oven to 170/150c fan and lightly grease and flour 2 x 8” sandwich tins.
- Grate the courgettes
- Place all the cake ingredients, excluding the courgette, in the bowl of a mixing machine
- Using a paddle attachment, beat together for 2 minutes, stopping halfway through to scrape down any mixture around the bowl.
- Stir in the courgettes until evenly incorporated
- 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
- Cool on a cake rack in the tins.
- When cold, mix together the syrup ingredients
- Turn out the cakes. Prick holes all over them and spoon on the syrup to soak.
- Beat together the butter, sugar, lime juice and zest, until pale and creamy. Carefully fold through the cream cheese until completely incorporated
- 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
- Decorate with slices of lime and edible flowers, if desired.
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.