Flora's Famous Courgette Cake

So the time finally came when it was my turn to supply cake for Cake Friday.

I made a dense chocolate loaf cake and a courgette cake. I think people were really suspicious about the courgette cake, however once they got over the ' it's made with courgettes?' part, I did actually receive some compliments and request for the recipe.

So here it is.


It's a moist cake, similar in texture and style to a carrot cake, but more delicious, and the limey-ness of the filling and topping is just heavenly.



For the cake:
60g raisins (optional)
250g courgettes, which is about 2-3, weighed before grating
2 large eggs
125ml vegetable oil
150g caster sugar
225g Self-raising flour
1/2 tsp bicarb
1/2 tsp baking powder

2 x 21cm round cake/sandwich tins, greased and lined. (I only have one, so I do them one at a time )

For the filling:
homemade lime curd (if you want to however I used a very good lemon curd)


For the icing:
200g cream cheese
100g icing sugar, sieved
juice of 1 lime or more to taste
2-3 tbsp chopped pistachios

Preheat oven to 180/gas mark 4

Cake:
Put raisins in a bowl and cover raisins in warm water to plump them up.
Wipe courgettesand grate (without peeling) using course grater, then put in a sieve over the sink to allow excess water to drain out (I do this, but have yet to see anywater drain out.
Beat eggs, oil, and sugar together in a bowl until creamy.
Sieve in flour, bicarb & baking powder and continue to beat.
Stir in courgettes and drained raisins.
Pour mixture into 2 x 21cm sandwich tins and bake for about 30mins until slightly browned and firm to the touch.
Remove from the oven when done and leave in tins for 5-10mins, then turn onto a rack until cool.

Topping:
Beat cream cheese until smooth
Add sieved icing sugar and beat.
Stir in lime juice to taste.

Assemble your cakes with a generous layer of the curd in the middle, and the creamy icing on top. Scatter chopped pistachios over the top just before you serve.

Happy weekend!