Courgette Cake
8-10
45 minutes
A true star in the Mellow Yellow kitchen, this light and fluffy courgette cake is lifted by a zingy lime cream cheese filling that makes it perfect for coffee mornings or afternoon tea. It’s a brilliant way to make the most of seasonal courgettes and always turns heads on the table.
Made with our Mellow Yellow Rapeseed Oil – naturally low in saturated fat and rich in Omega 3 – it’s a delicious bake that supports a balanced approach to eating.
Method
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1
Preheat oven to 180°C/160°C fan, gas mark 4.
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2
Place grated courgettes, Mellow Yellow, eggs and sugar into a bowl and mix until well combined.
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3
Sieve in the flour, bicarbonate of soda and baking powder and mix well.
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4
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.
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5
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!
Ingredients
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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
Chopped pistachios (optional)
