COURGETTE AND CARDAMOM CAKE

Like the carrots in a carrot cake, courgette keeps this delicious cake lovely and moist. A light cream cheese and lime icing provides a refreshing contrast. The cake will keep in the fridge for a couple of days – just bring it to room temperature before serving to enjoy it at its best.

INGREDIENTS

SERVES: 8

Sunflower oil spray

250g half-fat margarine

100g caster sugar

4 tbsp granulated sweetener

3 large free-range eggs

250g self-raising flour

1 tsp bicarbonate of soda

1 tsp ground cardamom

1 vanilla pod, split and seeds scraped

Finely grated zest of 2 limes

200g courgettes, grated

For the icing:

100g icing sugar

1 tbsp light cream cheese

1 tbsp lime juice

To finish:

Grated zest of 1 lime

METHOD

1: Preheat the oven to fan 180°C/gas 4. Spray a 900g (2lb) non-stick loaf tin with a few sprays of oil.

2: Using a stand mixer or electric hand whisk and large bowl, cream together the margarine, caster sugar and sweetener until light and fluffy. Add the eggs, one at a time, beating well after each addition.

3: Sift the flour, bicarbonate of soda and ground cardamom together over the mixture, add the vanilla seeds and lime zest and fold in gently, using a spatula, until just combined. Lastly, fold in the grated courgettes.

4: Spoon the cake mixture into the prepared tin and gently level the surface. Bake on the middle shelf of the oven for 50–60 minutes. To test, insert a skewer into the middle of the cake: it should come out clean; if not give it a little longer.

5: Once cooked, leave the cake to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

6: To make the icing, in a bowl, whisk the icing sugar, cream cheese and lime juice together until smoothly combined.

7: Spread the icing on top of the cake and sprinkle with the lime zest. Cut into 8 thick slices to serve.

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