Summer lime and mint loaf
Mint's cooling properties and fresh summer limes make for the perfect combo!
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
175g self-raising flour
½ tsp baking powder
190g golden caster sugar
200mls sunflower oil
4 eggs
1 small courgette, grated
zest of 4 limes
10 mint leaves, very finely chopped
For the icing
280g cream cheese
90g icing sugar
zest of 2 limes
2 mint leaves, very finely chopped
Method
Preheat your oven to 180ºC/gas mark 4.
Line a 2lb loaf tin with parchment.
Sieve the flour and baking powder together and set aside.
Beat the sugar, oil, and eggs together until combined.
Add the grated courgette and stir it in.
Add the lime zest and flour and combine until you have a smooth batter.
Stir in the finely chopped mint leaves.
Scoop into your prepared tin and flatten down.
Place into the centre of your oven.
Bake for 40 minutes or until a skewer comes out clean.
Allow to cool in the tin for 15minutes, then gently place onto a wire rack to cool completely.
To make the icing, whisk the ingredients until smooth.
Once the cake is completely cool, ice the top of it and decorate with some lime slices or some mint leaves.
