Courgette and Lime Cake

Courgette and Lime Cake

Yes, you did read that right…a cake made with a vegetable! A very big one at that; in fact, it was verging on being a marrow but either way, it works really well in this recipe. Amazingly I was given this by a colleague at work the day after I found the recipe.

The beast!

The beast!

My grandma has recently got into reading into a big way and I am ordering books for her left right and centre as she keeps finishing them! The latest, Appleby Farm by Cathy Bramley has a number of recipes in the back of the book. This one jumped out at me as it was so different, and definitely not something I’d made anything like before. The cake itself is amazingly light and spongy, more so than anything I’ve made before; it was just to die for! The cream cheese frosting is also very light and not as sickly sweet as buttercream. It’s even more healthy than my Banana, Cranberry and Walnut Loaf.

If you fancy having a go yourself, here’s the recipe I used:

Ingredients

(for the cake)

  • 125ml olive oil
  • 150g caster sugar
  • 3 eggs
  • 225g self raising flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 250g finely grated courgette
  • 1 tablespoon lime zest

(for the topping)

  • 400g cream cheese
  • 175g icing sugar
  • 1 tablespoon lime zest
  • 2 tablespoons lime juice
  • 40g finely chopped pistachio nuts

Equipment Needed

  • 2 x cake tins (mine are 8” circular)
  • Mixing bowl
  • Whisk
  • Mixing spoon
  • Sieve
  • Teaspoon
  • Tablespoon
  • Grater
  • Scales
  • Cooling rack
  • Bread knife

Method

  1. Grease and line two sandwich cake tins
  2. Beat together the eggs, olive oil and sugar in a mixing bowl until creamy
  3. Sift in the flour, bicarbonate of soda and baking powder and mix well
  4. Add your courgette and lime zest and stir until well combined
  5. Divide the mixture evenly into your two tins
  6. Bake on Gas Mark 4/180 degrees Celsius for 25-30 minutes in the middle of your oven (to check your cake is cooked, test with a cake tester/thin skewer – poke the middle of the cake – if the skewer comes out clean, your cake is cooked)
  7. Turn your cakes out onto the cooking rack and leave to cool completely
  8. Meanwhile, in a mixing bowl, beat your cream cheese until smooth
  9. Sift in your icing sugar and add your lime juice and stir the mixture; refrigerate until your cake is cooled
  10. Level one of your cakes with a bread knife if required (this will be the bottom cake in the sandwich)
  11. Use two thirds of your frosting to sandwich your two cakes together
  12. Use the remaining third of your frosting to top your cake
  13. Sprinkle on pistachio nuts and lime zest

This cake is best served immediately, but keeps well in the fridge if required (I made mine the night before I used it and it tasted lovely the next day – it went down a storm with my colleagues!)

If you have kids, I dare you to try this cake out on them; I think there is a slim to no chance of them realising just how much of a healthy alternative this is!

If you like this, you’ll also love my Gin and Tonic Cake –  when I was zesting the lime for this recipe, the smell took me back to when I was making this!

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