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Andi's Courgette and Orange Cake

courgettecake2Courgette and Orange Cake

It’s that time of year when everyone who has an allotment, or a vegetable garden, has an overabundance of courgettes. Try this incredibly easy cake for an interesting and tasty way of using some up. Quick, before the next lot ripen.

INGREDIENTS

For the cake

350g courgettes (no need to peel them)

200g soft brown sugar

125ml sunflower oil

3 large eggs, lightly beaten

grated zest 1 orange

1 tsp vanilla extract

100g sultanas or raisins

300g self raising flour

1 tsp baking powder

 

for the frosting

200g full-fat cream cheese

100g icing sugar, sifted

100g butter

good grating of orange zest

 

Method

1. Heat oven to 180C/160C fan/gas 4. Lightly oil and line a Silverwood 1kg loaf tin with a strip of baking parchment.

2. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much juice will make the cake soggy).

3. Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas (I use the stand mixer on slow), then fold in the flour and baking powder until they disappear, but don’t overmix.

4. Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.

5. Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve.

6. Will keep for a week in the fridge, or a few days in the Art of Living office.

Silverwood 2lb Loaf Pan £16.99 Silverwood 2lb Loaf Pan
£16.99

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