Celebrity chef

Tom Norrington-Davies

Tom is a cook and a writer who was involved with the groundbreaking London gastro-pub ‘The Eagle’. Tom contributed to the book Big Flavours & Rough Edges and penned Just Like My Mother Used To Make and Cupboard Love. He writes for delicious. and regularly writes for national publications, including The Guardian.

Serves 10

Courgette Cake recipe

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Takes 25 minutes to make, 50 minutes to bake, plus cooling

1 small courgette
75g butter, softened, plus extra for greasing
75g runny honey
75g caster sugar
Seeds from 1/2 vanilla pod
2 medium eggs
Juice of 1/2 lemon
190g self-raising flour
40g roasted almonds, finely chopped
2 tbsp low-fat natural yogurt
For the cream cheese icing
25g butter, very soft
100g cream cheese
100g icing sugar
Some grated lime zest, plus
1 tbsp lime juice

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1. Preheat the oven to 180C/fan160C/ gas 4. Grease and line a 900g loaf tin.
2. Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.
3. Beat the butter, honey, sugar, vanilla and eggs until smooth. Fold in the lemon juice – it will curdle, but don’t worry. Combine the flour with the courgette and almonds. Fold in the butter mixture and the yogurt. If the batter is stiff, add a spoonful more of yogurt. Pour into the tin and bake for 50 minutes, or until golden. Insert a skewer – if it comes out clean, it’s done; if not, cook for a further 10-15 minutes. Cool in the tin.
4. Meanwhile, make the icing. Beat the butter and cheese, then beat in the sugar and lime juice. Chill.
5. Turn out the cooled cake and spread with the icing. Sprinkle with some lime zest and cut into slices.

Nutritional info

Per serving: 316kcals, 16.8g fat (9g saturated), 4.7g protein, 39.2g carbs, 23.6g sugar, 5g salt

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