Courgette Cake {with Lime & Cream Cheese Icing}
This delicious Courgette Cake recipe is so easy to make. With lime and delicious mascarpone cream cheese frosting icing, it's the perfect summer bake!
Prep Time10 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: Family Food
Servings: 10 People
- 175 g Caster sugar
- 175 ml Sunflower oil
- 3 Free range eggs Medium
- 150 g Courgettes Weight after squeezing out excess water
- 100 g Pistachio nuts, shelled Optional
- 2 Limes Zest only
- 175 g Self raising flour
- 1 tsp Bicarbonate of soda
- 2 tsp Ground cinnamon
For the icing:
- 150 g Mascarpone cheese
- 150 g Icing sugar
- 1 Lime Juice only
To decorate:
- Pistachio slivers and more lime zest
Preheat the oven to 180C.
Mix the sugar, oil and eggs until well beaten.
Stir in the grated courgettes (after you've squeezed out the liquid - see recipe tips).
Stir in the nuts (if using), lime zest, self raising flour, bicarbonate of soda and cinnamon. Stir until totally combined.
Pour into a lined and greased loaf tin and bake for 45-60 minutes until cooked through and a skewer comes out clean.
Allow to cool and remove from the tin.
Meanwhile, make the icing by very gently combining the mascarpone with sieved icing sugar and lime juice. Pop into the fridge until the cake is totally cold.
Smooth the icing over the top of the cake and sprinkle on the pistachios and more lime zest if you fancy.
Courgettes: Use about 150g (weight after being grated and the excess water squeezed out). This is roughly 1 medium-large courgette
Coarsely grate the courgettes: Be sure to use the coarse side of your grater or food processor setting for your courgettes. I’ve used a fine one before and the texture wasn’t quite as good. they will be too mushy if you use a very fine grater
Drying the courgettes: Squeezing the water out of the courgettes is really important, or you could end up with a soggy cake. I use a clean tea towel for this job
Cream cheese frosting: When you make your cream cheese frosting, mix very softly and slowly to avoid the icing getting too runny. If it does go a little runny, pop into the fridge for an hour to firm up
Pistachios: I LOVE these pistachio nut slivers. I’ve only found them on Amazon but I think that they really finish this cake beautifully. You’ll only use some of a pack to decorate this cake, but they keep well in the fridge
Gluten free flour: Substitute the self-raising flour for gluten free if you’d rather
Calories: 440kcal | Carbohydrates: 48g | Protein: 5g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 155mg | Potassium: 95mg | Fiber: 1g | Sugar: 32g | Vitamin A: 320IU | Vitamin C: 8.5mg | Calcium: 45mg | Iron: 0.6mg