Facebook  Twitter  


Courgette cake
By Mouse & De Lotz

Cooking time: 40-50 minutes

Equipment
Grater
Sieve
Two 20cm cake tins

Ingredients
1 large courgette (approx 335g)
1 small apple
165g vegetable oil
3 large eggs
200g sugar
300g self-raising flour
¾ tsp bicarbonate of soda
¾ tsp baking powder
80g raisins or sultanas
80g walnuts

Icing
300g cream cheese 
150g icing sugar
1 tbsp lime juice
Lime zest to garnish

Method 
1.Preheat your oven to 170-180°C. Grate the courgette and apple, and squeeze out the juice.
2. Beat oil, eggs and sugar together until creamy.
3. Add the courgette and apple, then mix well.
4. Sieve in the flour, bicarbonate of soda and baking powder, and gently mix.
5. Stir in the walnuts and raisins.
6. Divide the mixture between two greased 20cm cake tins.
7. Bake at 170-180°C for 40-50 mins, or until a skewer inserted into the middle of the cake comes out clean.
8. To make the icing,  combine the cream cheese, icing sugar and lime juice.  Use half the mixture to ice one cake, then place the second cake on top and coat with the remaining icing. Sprinkle with lime zest.
 
 
Published by Ltd © 2017 Walkden House, 10 Melton Street, London. NW1 2EB

Privacy Policy | Terms & Conditions | Email: info@greatcakeplaces.com