Courgette Cake


A really popular cake my husband took to a workshop this weekend and it was all eaten by the end of the first day so he has asked me to put the recipe on here as others were wanting the recipe - but I am not so excited by it - its a pretty good cake but there are others I’d eat first!!  It is one of my daughter’s favourites to make though so guess it is well recommended.

60g raisins soaked in warm water to plump up  (optional - I’ve never put them in)

250 g courgettes weighed before grating

2 large eggs

125 ml vegetable oil

150g caster sugar

225g self raising flour

1/2 teaspoon bicarb soda

1/2 teaspoon baking powder

lemon or lime curd to fill

for the topping

200g cream cheese

100g icing sugar

juice of 1 lime ( I usually use lemon not being organised enough to have got limes)

2 x 21cm sandwich tins, greased and lined

Preheat oven to 180C, mark 4

Wipe courgettes but don’t peel, then grate coarsely.  When grated turn into a kitchen sieve and leave over sink to drain if needed. 

Put eggs, oil and sugar in a bowl and beat until creamy - or use a food processor.  Sieve in flour , bicarb and baking powder and beat until well combined.  Stir in grated courgette (if using a food processor mix courgettes in by hand) and add raisins if using.  Pour into tins and bake for 30 minutes until slightly browned and firm to touch.  Leave in tins on rack for 5 to 10 minutes then turn out and cool before filling and topping.

Sandwich 2 cakes together with lemon curd.  I hadn’t got any this weekend so used lemon marmalade to my husband’s dismay so I then added in some of the topping as a filling - and it went down everso well.  Must buy some lemon curd!!

To make topping beat cream cheese in a bowl until smooth and then add icing sugar and beat well to combine.  Add lemon/lime juice to taste.  Don’t add too much or it goes really runny and falls off the cake.  For the same reason don’t mix in a food processor as it makes it even more runny!!  Put on top of cake.