A wonderfully unusual way to use courgettes when in season. This fluffy courgette cake with its delicious lime cream cheese filling is a coffee morning or afternoon tea show stopper!
For the cake...
250g courgettes (weighed before grating)
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...
200g cream cheese
100g icing sugar, sieved
Juice and finely grated zest of 1 lime
Preheat oven to 180°C/gas mark 4.
Coarsely grate whole courgettes and squeeze in a clean tea-towel 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 to 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 and lime zest. Add the lime juice bit by bit to achieve the desired consistency. Fill cake when cool, refrigerate and dust with icing sugar just before serving.
This cake is best kept in the fridge and eaten within 2 days but it also freezes very well.