Courgette might seem like an unusual ingredient for a cake but it works beautifully. An incredibly moist sponge with the tart flavour of lime running throughout, topped with a delicious cream cheese frosting.
Serves 12.Products used:
MasterClass Non-Stick 23cm Loose Base Sandwich Pan
MasterClass Smart Space Mixing Bowl Set
MasterClass Electronic Duo Kitchen Scales
MasterClass Non-Stick 46cm x 26cm Cooling Tray
Ingredients:
For the cake:
250g courgettes
4 eggs
250g caster sugar
100ml vegetable oil
6tbsp Greek yoghurt
2 limes
1tsp vanilla extract
300g self-rising flour
1tsp baking powder
80g pistachio nuts
For the icing:
80g unsalted butter
225g cream cheese
75g icing sugar
1 lime
Method:
Pre-heat the oven to 170°C.
Chop the top and bottom off the courgettes before peeling and grating them.
Over a bowl, squeeze out as much moisture from the courgettes as possible. Place the squeezed courgettes on a plate and set aside.
Whisk together the eggs, sugar, oil and yogurt.
Zest the lime and add the zest to the egg mixture with the vanilla and grated courgette.
Sieve the flour and baking powder into the cake mix and fold in with a metal spoon.
Roughly chop the nuts on a chopping board and add to the cake mixture, then mix in until evenly distributed.
Pour the cake batter into a 9” sandwich tin and bake in the oven for 45 minutes.
When the cake is cooked remove from the oven and place on wire rack to cool. Leave the cake to cool completely.
In a mixing bowl beat together the butter, cream cheese and icing sugar until well combined. Zest in the lime and then use a palette knife to smooth the frosting all over the top of the cooled cake.
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