This is a wonderful, easy to make light summer cake
INGREDIENTS
FOR THE CAKE….
- 250g courgettes (weighed before grating)
- 2 large eggs
- 125ml MELLOW YELLOW
- 150g caster sugar
- 225g self raising flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 2 x 21cm sandwich tins, greased and lined
FOR THE FILLING…..
- 200g cream cheese
- 100g icing sugar sieved
- Juice and finely grated zest of 1 lime
DIRECTIONS
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.
Enjoy!
