Courgette Cake
SERVES
10
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
35
MINUTES
CUISINE
COURSE
Baking
Method
Line an 9-inch round spring-form tin with parchment.
Preheat your oven to 180 ºC/gas mark 4.
Cover the raisins in warm water and set aside.
Mix the eggs, oil and sugar until creamy.
Sieve the flour, baking powder and bread soda into the bowl with the egg mixture.
Drain the raisins and add them to the bowl.
Stir in the grated courgettes.
Scoop the mixture into your prepared tin and smooth the top.
Bake for 35 minutes, or until baked through and lightly golden on top.
Allow to cool in the tin, until cool enough to handle then gently place onto a wire rack.
To make the icing, whisk the cream cheese, honey, lemon juice and zest as well as the vanilla. Whisk until light and fluffy.
Cut the cake in half so you have two flat discs. Spread the curd over one disc of the cake and sandwich the other half back on top.
Cover the top of the cake generously with the icing.
Ingredients
80g golden raisins
3 eggs, lightly beaten
165ml light sunflower oil
190g golden caster sugar
200g self raising flour
¾ tsp baking powder
¾ tsp bread soda
330g courgette, grated with the medium side of a box grater
4 tbsp lemon curd for the icing
200g cream cheese
2 tpsp honey
1 tsp lemon juice
Zest of 1 lemon
1 tsp vanilla extract
Method
Line an 9-inch round spring-form tin with parchment.
Preheat your oven to 180 ºC/gas mark 4.
Cover the raisins in warm water and set aside.
Mix the eggs, oil and sugar until creamy.
Sieve the flour, baking powder and bread soda into the bowl with the egg mixture.
Drain the raisins and add them to the bowl.
Stir in the grated courgettes.
Scoop the mixture into your prepared tin and smooth the top.
Bake for 35 minutes, or until baked through and lightly golden on top.
Allow to cool in the tin, until cool enough to handle then gently place onto a wire rack.
To make the icing, whisk the cream cheese, honey, lemon juice and zest as well as the vanilla. Whisk until light and fluffy.
Cut the cake in half so you have two flat discs. Spread the curd over one disc of the cake and sandwich the other half back on top.
Cover the top of the cake generously with the icing.
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