- September 2005
- Serves 10
- Takes 25 minutes to make, 50 minutes to bake, plus cooling
Courgette what?! This cake recipe may seem unusual but you’ll love the lightness and subtlety of this easy-to-make courgette cake.
Or, rustle up a courgette muffin, if you fancy making individual bites.
- 16.8g (9g saturated)
- 39.2g (23.6g sugars)
- 1 small courgette
- 75g butter, softened, plus extra for greasing
- 75g runny honey
- 75g caster sugar
- Seeds from ½ vanilla pod
- 2 medium eggs
- Juice of ½ 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
- Preheat the oven to 180C/fan160C/ gas 4. Grease and line a 900g loaf tin.
- Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.
- 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.
- Meanwhile, make the icing. Beat the butter and cheese, then beat in the sugar and lime juice. Chill.
- Turn out the cooled cake and spread with the icing. Sprinkle with some lime zest and cut into slices.
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