Courgette (Zucchini) Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is very much like a carrot cake, but I think it is much better - moist and delicious. Though if you prefer, you can add carrots instead of the courgettes. Ingredients:
200 ml sunflower oil |
4 eggs |
4 tablespoons clear honey |
225 g plain flour |
2 teaspoons baking powder |
1/2 teaspoon bicarbonate of soda |
1 pinch salt |
1 teaspoon vanilla essence |
175 g courgettes, grated |
1 dash butter, for greasing |
40 g cream cheese, for the icing |
1 tablespoon butter, for the icing |
170 g icing sugar, sifted, for the icing |
1/2 teaspoon vanilla essence, for the icing |
Directions:
1. Preheat oven to 180C/350F/Gas 4.
2. Whisk together the oil, eggs and honey in a bowl, until well combined.
3. Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated courgette and beat well.
4. Pour the mixture into a greased 23cm/9in cake tin and put in the oven for one hour until a skewer poked into the centre comes out clean.
5. Leave to cool on a wire rack and remove from the tin when cool.
6. For the icing, beat the cream cheese and butter together in a bowl until light and fluffy.
7. Add the sifted icing sugar and vanilla essence and stir until combined.
8. When the cake is cool, using spatula or flat knife, spread the icing across the cake.
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