Another inspiration while dining at Kember and Jones cafe in Glasgow. I once tried a courgette cake and fell in love with it. Never did I thought that a courgette would make such a good combination with lime/lemon.
Decided to try baking it tonight and sure it was a hit! I love how moist the cake is. The cream cheese sure did work wonders on the taste buds as well. Courgette is not as wet as cucumber which probably explains why the recipe works.
Would definitely make this cake again for my work colleagues next!
Definitely a keeper!
Courgette cake with cream cheese and lime frosting recipe: (Rephrased slightly from http://allrecipes.co.uk/recipe/33416/courgette-and-lime-cake.aspx)
- For the Cake
- 3 medium eggs
- 125ml vegetable oil
- 150g caster sugar
- 225g self-raising flour
- 1/2 teaspoon bicarbonate soda
- 1/2 teaspoon baking powder
- 250g courgette, finely grated
- For the icing
- 400g cream cheese
- 175g icing sugar
- 2 tablespoons lime juice
- 40g pistachio nuts (finely chopped)
- 1 tablespoon lime zest
- Preheat oven to 180 C / 160 C fan / Gas 4. Grease and line two 9 inch springform cake tins.
- Beat together the eggs, oil and sugar in a large bowl until creamy. Sift in the flour, bicarbonate soda and baking powder and beat well. Stir in the grated courgettes until well combined. Divide the mixture into the cake tins.
- Bake in the middle of the oven for 25 to 30 minutes.
- Remove the cakes from the oven and carefully turn out onto a wire rack. Carefully peel off the paper lining and leave to cool.
- For the icing, beat the cream cheese in a bowl until smooth. Sift in the icing sugar and stir in the lime juice.
- Use a bread knife to level one of the cakes if necessary. Use 2/3 of the icing to sandwich the 2 cakes together, the levelled one on the bottom, and use the remaining icing to cover the top of the cake. Sprinkle with the pistachio nuts and lime zest.