One of the comments that we received from last years courgette cake recipe was that there was no photo.
Here is this years courgette cake recipe, courtesy of Mike, who made it for our last committee meeting; and very good it was too. Before we “dug in” a photo was taken………
It was a great cake. Go for it if you have a seasonal glut of courgettes.
recipe courtesy of
For the cake:
- 250g courgettes (weighed before grating)
- 2 large eggs
- 100 ml sunflower oil
- 150 g caster sugar
- 225g self raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 2 x 21cm sandwich tins, greased and lined
For the filling:
- 200g Mascarpone cheese
- 100g icing sugar sieved
- Juice and finely grated zest of 1 lime
Coarsely grate whole courgettes and turn into a sieve to remove excess moisture. Put oil, eggs and sugar into 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 mixture into tins. Bake for 30 mins at gas mark 4 (180c) until firm to the touch and slightly brown. Leave in their tins for a few mins and then cool on a wire rack.
To make the filling combine the cream cheese, sieved icing sugar, lime juice and zest. Fill cake when cool, refrigerate and dust with icing sugar just before serving.