COURGETTE AND CARDAMOM CAKE

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.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

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.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print

SEEN IN

book

TOM KERRIDGE’S LOSE WEIGHT FOR GOOD (2017)

I've developed lots of tasty and satisfying recipes that you will love to cook and eat, but that will also help you lose weight.

Buy Book