Courgette Cake
Serves: 8
Ready in: 30 to 60 mins
Ingredients:
250g courgettes2 large free-range eggs
125ml Farrington's Mellow Yellow Rapeseed Oil
150g caster sugar
225g self raising flour
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
[hd]For the filling[/hd]
200g vegetarian cream cheese
100g icing sugar, sieved
juice and finely grated zest of 1 lime
[hd]You'll also need[/hd]
2 x 21cm diameter sandwich tins, greased and lined
method:
- Coarsely grate the entire courgettes and turn into a sieve to allow excess moisture to drain away.
- Put the Mellow Yellow, eggs and sugar into a bowl and whisk them until creamy. Sieve in the flour, bicarbonate of soda and baking powder and continue to whisk until well mixed.
- Stir in the grated courgette and pour the mixture into the prepared sandwich tins. Bake for 30 minutes until firm the touch and slightly brown. Leave in their tins for a few minutes and then cool on a wire rack.
- To make the filling, combine the cream cheese, sieved icing sugar, lime juice and zest. Fill the cake when cool, refrigerate until needed and dust with icing sugar just before serving.
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