Courgette cake
(from Elyce123’s recipe box)
Source: delicious. September 2005
Prep time: 25 minutes
Cook time: 50 minutes
Serves 10 people
Categories: September
Ingredients
- 1 small courgette
- 100g 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
- 100g cream cheese
- 100g icing sugar
- some grated lime zest, plus 1 tbsp lime juice
Directions
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Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and line a 900g loaf tin.
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Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.
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Beat the honey, sugar, 75g of the butter, 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. Cool in the tin.
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Meanwhile, make the icing. Beat the butter and cheese, then beat in the sugar and lime juice. Chill.
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Turn out the cooled cake and spread with the icing. Sprinkle with some lime zest and cut into slices.