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FOR THE CAKE
FOR THE FILLING
Preheat oven to 180°C/gas mark 4.
Coarsely grate whole courgettes and turn into a sieve to remove excess moisture. Put MELLOW YELLOW, eggs and sugar into a bowl and whisk them until creamy.
Sieve in the flour, bicarbonate of soda and baking powder and continue to whisk until well mixed.
Stir in the grated courgette and pour the mixture into the tins. Bake for 30 minutes until firm the touch and slightly brown. Leave in their tins for a few minutes and then cool on a wire rack.
To make the filling combine the cream cheese, sieved icing sugar, lime juice and zest. Fill cake when cool, refrigerate and dust with icing sugar just before serving.