Tom Kerridge’s courgette cake Recipe

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  • Healthy

serves:

8

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

50 min

Nutrition per portion

RDA
Calories 365 kCal 18%

Courgette cake is a lovely treat if you fancy something different, and Tom Kerridge has just the perfect way to make a mouthwatering courgette cake recipe. It will take you just 10 mins to make this courgette cake recipe, and another 50 mins to bake it – so you will have a delicious courgette cake ready to be devoured in one hour! A slice of this courgette cake contains 365 calories, so this courgette cake recipe is a healthy treat that won’t break the diet. Tom Kerridge says: ‘Like the carrots in a carrot cake, courgette keeps this delicious cake lovely and moist. A light cream cheese and lime icing provides a refreshing contrast. The cake will keep in the fridge for a couple of days – just bring it to room temperature before serving to enjoy it at its best.’

Ingredients

  • Sunflower oil spray
  • 250g half-fat margarine
  • 100g caster sugar
  • 4 tbsp granulated sweetener
  • 3 large free-range eggs
  • 250g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cardamom
  • 1 vanilla pod, split and seeds scraped
  • Finely grated zest of 2 limes
  • 200g courgettes, grated
  • For the icing
  • 100g icing sugar
  • 1 tbsp light cream cheese
  • 1 tbsp lime juice
  • To finish
  • Grated zest of 1 lime

Method

  • Preheat the oven to fan 180°C/gas 4. Spray a 900g (2lb) non-stick loaf tin with a few sprays of oil.

  • Using a stand mixer or electric hand whisk and large bowl, cream together the margarine, caster sugar and sweetener until light and fluffy. Add the eggs, one at a time, beating well after each addition.

  • Sift the flour, bicarbonate of soda and ground cardamom together over the mixture, add the vanilla seeds and lime zest and fold in gently, using a spatula, until just combined. Lastly, fold in the grated courgettes.

  • Spoon the cake mixture into the prepared tin and gently level the surface. Bake on the middle shelf of the oven for 50–60 minutes. To test, insert a skewer into the middle of the cake: it should come out clean; if not give it a little longer.

  • Once cooked, leave the cake to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

  • To make the icing, in a bowl, whisk the icing sugar, cream cheese and lime juice together until smoothly combined.

  • Spread the icing on top of the cake and sprinkle with the lime zest. Cut into 8 thick slices to serve.

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