Courgette Cake {with Lime & Cream Cheese Icing}
This delicious Courgette Cake recipe is so easy to make. With lime and delicious mascarpone cream cheese frosting icing, it's the perfect summer bake!
Servings: 10 People
Ingredients
- 175 g Caster sugar
- 175 ml Sunflower oil
- 3 Free range eggs Medium
- 150 g Courgettes Weight after squeezing out excess water
- 100 g Pistachio nuts, shelled Optional
- 2 Limes Zest only
- 175 g Self raising flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ground cinnamon
For the icing:
- 150 g Mascarpone cheese
- 150 g Icing sugar
- 1 Lime Juice only
To decorate:
- Pistachio slivers and more lime zest
Instructions
- Preheat the oven to 180℃/350F fan, 200℃/ 400F or Gas Mark 6.
- Mix the sugar, oil and eggs until well beaten.
- Stir in the grated courgettes (after you've squeezed out the liquid - see recipe tips).
- Stir in the nuts (if using), lime zest, self raising flour, bicarbonate of soda and cinnamon. Stir until totally combined.
- Pour into a lined and greased loaf tin and bake for 45-60 minutes until cooked through and a skewer comes out clean.
- Allow to cool and remove from the tin.
- Meanwhile, make the icing by very gently combining the mascarpone with sieved icing sugar and lime juice. Pop into the fridge until the cake is totally cold.
- Smooth the icing over the top of the cake and sprinkle on the pistachios and more lime zest if you fancy.
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Notes
Courgettes (Zucchini): Use about 150g/5oz (weight after being grated and the excess water squeezed out). This is roughly 1 medium-large courgette
Coarsely grate the courgettes: Be sure to use the coarse side of your grater or food processor setting for your courgettes. I’ve used a fine one before and the texture wasn’t quite as good. they will be too mushy if you use a very fine grater
Drying the courgettes: Squeezing the water out of the courgettes is really important, or you could end up with a soggy cake. I use a clean tea towel for this job
Cream cheese frosting: When you make your cream cheese frosting, mix very softly and slowly to avoid the icing getting too runny. If it does go a little runny, pop into the fridge for an hour to firm up
Pistachios: I LOVE these pistachio nut slivers. I’ve only found them on Amazon but I think that they really finish this cake beautifully. You’ll only use some of a pack to decorate this cake, but they keep well in the fridge
Gluten free flour: Substitute the self-raising flour for gluten free if you’d rather
Nutrition
Calories: 440kcal | Carbohydrates: 48g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 155mg | Potassium: 95mg | Fiber: 1g | Sugar: 32g | Vitamin A: 320IU | Vitamin C: 8.5mg | Calcium: 45mg | Iron: 0.6mg