This courgette cake was one of the best cakes I have ever made. Really juicy, delicious, not too sweet and so light and fluffy that it was far too easy to eat a larger slice than necessary. It is a rare occurrence when I make it up as I go along and it actually works out first time. My victory was made all the sweeter by the fact that the courgettes were given by my neighbor and the lemons were my own. Doesn’t get much fresher than that! The icing here is really up to you. Below is the one I made because I don’t like really sweet things. This one is a little on the runnier side because I like it to be lemony but if you don’t then by all means make a normal all butter icing or just keep it vanilla :’)

Makes 1 large Cake

Courgette Cake:

• 400g grated courgette, unpeeled (squeeze out some of the liquid but not all)
• 4 large eggs (whisked together)
• 250g brown Sugar
• 170ml Oil of your choice (I used light olive oil but coconut would work well)
• 1.5 tsp Bicarbonate of soda
• 1 tsp Baking powder
• 300g Plain flour
• 2 tsp Vanilla essence
• 75g Walnuts (I bash them in a t towel with a rolling pin for texture)
• Lemon zest (as much as you like)

Icing:

• 100g butter (unsalted)
• 100g good cream cheese
• 80-100 Icing sugar to taste.
• 1 Tbsp Lemon juice
• 1 Tsp vanilla

For the cake:

1. Line a loose bottomed cake tin (24cm) with butter and flour.

2. Preheat the oven to 350F/180C.

3. Whisk together the eggs and sugar until pale and fluffy.

4. Slowly add the oil, whisking all the time.

5. Add the vanilla and lemon zest.

6. Finally add your flour, baking powder, baking soda.

7. Once this is evenly mixed, add your courgette and walnuts.

8. Pour into the tin and bake for an hour. Check it at 50 mins just incase. You know it’s done if a skewer comes out clean.

For the icing:

1. Beat the butter until soft and pliable

2. Add the cream cheese and vanilla.

3. Sieve in your icing sugar as you go because this can get too sweet really fast. I recommend about 80g of sugar.

4. Stirring all the time, drizzle in the lemon juice. Be careful here as this can get runny so add just enough to taste it along with the vanilla.

5. Leave the icing to cool for quite some time in the fridge.

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