A summer favourite in the Mellow Yellow’s kitchen! A wonderful way to use courgettes when in season. This fluffy courgette cake with its delicious lime cream cheese filling/icing is a coffee morning or afternoon tea show stopper!
For the cake...
250g courgettes (coarsely grated)
2 large eggs
125ml Mellow Yellow Rapeseed Oil
150g caster sugar
225g self raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
2 x 21cm sandwich tins, greased and lined
For the filling/icing...
280g cream cheese
100g icing sugar, sieved
Juice and finely grated zest of 1 lime
Preheat oven to 180°C/gas mark 4.
Place grated courgettes, Mellow Yellow, eggs and sugar into a bowl and mix until well combined.
Sieve in the flour, bicarbonate of soda and baking powder and continue to whisk until well mixed.
Pour the mixture into the tins and bake for 30 minutes until firm to the touch and slightly brown. Leave in the tins for a few minutes and then cool on a wire rack.
To make the filling/icing combine the sieved icing sugar, lime juice and lime zest. Add the cream cheese and mix well. Fill/ice the cake when cool and keep refrigerated. Try sprinkling with chopped pistachios before serving for added colour and crunchiness!