As the glut of courgettes looms, I am digging though my recipes for ideas. This is a great one, it is easy and quick, and you get to eat a cake that includes one of your “5 a day”. It is also best to use the dark green courgettes as this adds a dark green fleck to the cake.
The recipe also requires 2 large eggs, or 3 little ones, so as my hens are still laying aplenty, this is a good use of eggs as well.
400g courgettes finely grated including the skins 180g unsalted butter 250g caster sugar 2 large eggs the zest of 2 lemons 350g plain flour 1 1/2 tbsp baking powder Icing 150g icing sugar juice of 1 lemon
preheat oven to 160oC grease a 8" cake tin and line with parchment paper cream the butter and caster sugar together add the eggs slowly continuing to beat the mixture together add the grated courgette and lemon zest sift the flour and baking powder in and gently mix together pour into the cake tin and smooth the top level bake for approximately 50 minutes; check the middle is cooked by inserting a skewer into the middle, if it comes out clean it is cooked! allow to cool on wire rack for at least 10 minutes before you remove from the tin mix the icing sugar and lemon juice together to make a paste
Whilst the cake is still warm pour over the icing sugar and the warmth of the cake will make it run and I think that looks great with it running down the sides. I then sift some icing sugar over the top to add dust, just because I can.