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 You will need at least one 20cm cake tin and preferably two.
| Summary
The description doesn’t do justice to the beautiful flavour of this cake and don’t be surprised if people tell you that it’s the best cake they’ve ever eaten.
There are a variety of ways to decorate the top: I’ve tried using kiwi fruit, strawberries, and also chopped pistachios.
Also, with a little imagination, you can make the frosted top look like a snowscape and indeed I did actually serve it last Christmas Day -
a bit lighter and easier on the digestion than a traditional fruit Christmas cake, especially after all the other good food.
| Summary
The description doesn’t do justice to the beautiful flavour of this cake and don’t be surprised if people tell you that it’s the best cake they’ve ever eaten.
There are a variety of ways to decorate the top: I’ve tried using kiwi fruit, strawberries, and also chopped pistachios.
Also, with a little imagination, you can make the frosted top look like a snowscape and indeed I did actually serve it last Christmas Day -
a bit lighter and easier on the digestion than a traditional fruit Christmas cake, especially after all the other good food.
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Ingredients
- CAKE
- Caster Sugar: 250g
- Self Raising Flour: 250g
- Courgettes (grated): 200g
- Eggs: 3 (large)
- Vegetable Oil: 125g
- Lime Juice: 2 TBS
- Zest of 2 limes
- Salt: 1/2 tsp
- Baking Powder: 1/2 tsp
- Bicarbonate of Soda: 1/2 tsp
- ICING
- Butter: 110g
- Cream Cheese: 165g
- Icing Sugar: 230g
- Lime Juice: 1 TBS
- Choice of decoration/topping (kiwi fruit, pistachios, etc)
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Method
Notes: All the ingredients should be at room temperature. You will need to pre-heat your oven, 170 degrees centigrade (160 Fan).
- Prepare two 20cm baking tins. (You can improvise with a single tin by baking a large cake and then slicing it in half).
Grease the insides with a little butter and line the bottoms with baking parchment.
- Wash and then coarsely grate 200g of courgette (typically 2 average size vegetables).
Remove the zest from 2 limes (keep the fruit to one side – we need it for the juice later). Weigh/measure the remainder of the ingredients.
- Sieve and mix the flour, salt, baking powder, and bicarbonate of soda together and keep to one side.
- In a food mixer add the eggs, caster sugar, vegetable oil, and lime zest. Mix for around 8 minutes until fluffy.
Now add the dry ingredients from earlier and the lime juice to the mixer. Mix at a slow speed just to combine everything together.
Now add the grated courgette and either fold in, or mix at the lowest speed until everything is combined together.
- Add the mix to the baking tins and bake in a pre-heated oven, 170 degrees centigrade (160 Fan), for 25 - 30 minutes until cooked.
( Note: If you are baking a large cake in a single tin then it will probably need a little longer). When cooked leave on a rack to cool.
For the frosting - (I find it easier to use a hand blender for making the frosting and don't forget the ingredients all need to be at room temperature.)
Start by blending the butter until it is creamy. Add the cream cheese and mix. Add about half the sugar and mix. Add the remainder of sugar, and the lime juice, and mix.
- Apply the frosting to the cakes only after they have cooled. Add any additional topping as required and leave in a fridge to set.
| Method
Notes: All the ingredients should be at room temperature. You will need to pre-heat your oven, 170 degrees centigrade (160 Fan).
- Prepare two 20cm baking tins. (You can improvise with a single tin by baking a large cake and then slicing it in half).
Grease the insides with a little butter and line the bottoms with baking parchment.
- Wash and then coarsely grate 200g of courgette (typically 2 average size vegetables).
Remove the zest from 2 limes (keep the fruit to one side – we need it for the juice later). Weigh/measure the remainder of the ingredients.
- Sieve and mix the flour, salt, baking powder, and bicarbonate of soda together and keep to one side.
- In a food mixer add the eggs, caster sugar, vegetable oil, and lime zest. Mix for around 8 minutes until fluffy.
Now add the dry ingredients from earlier and the lime juice to the mixer. Mix at a slow speed just to combine everything together.
Now add the grated courgette and either fold in, or mix at the lowest speed until everything is combined together.
- Add the mix to the baking tins and bake in a pre-heated oven, 170 degrees centigrade (160 Fan), for 25 - 30 minutes until cooked.
( Note: If you are baking a large cake in a single tin then it will probably need a little longer). When cooked leave on a rack to cool.
For the frosting - (I find it easier to use a hand blender for making the frosting and don't forget the ingredients all need to be at room temperature.)
Start by blending the butter until it is creamy. Add the cream cheese and mix. Add about half the sugar and mix. Add the remainder of sugar, and the lime juice, and mix.
- Apply the frosting to the cakes only after they have cooled. Add any additional topping as required and leave in a fridge to set.
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