As the courgette harvest begins to turn into gigantic proportions why not try something a little different with this delicious courgette cake. Perfect for people who don’t really like courgettes, in this recipe they disappear wonderfully into the beautifully moist sponge!
50g raisins, optional
handful of chopped walnuts, optional
230g courgettes (2-3), weighed before grating
125ml vegetable oil
150g caster sugar
225g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
few drops of vanilla essence
200g cream cheese
100g icing sugar, sieved
Few drops of lemon juice
If using raisins, put in a bowl and cover with warm water to plump up.
Beat together eggs, oil and sugar until creamy. Sieve in flour, bicarb and baking powder and beat until well combined.
Grate courgettes and drain off excess water.
Stir in grated courgettes, raisins and/or chopped nuts.
Pour into a greased and lined tin and bake for 30 mins until slightly browned. Ice when cooled.
A little tip from a good friend is to make this cake in Victoria sponge tins and put lime curd between the two cakes, and the icing on top.