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Courgette cake
By Mouse & De Lotz

Cooking time: 40-50 minutes

Two 20cm cake tins

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

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

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.
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