Courgette (Zucchini) Cake

Name: Courgette (Zucchini) Cake
Ingredients: 200 ml sunflower oil; 4 eggs; 4 tablespoons clear honey; 225 g plain flour; 2 teaspoons baking powder; 12 teaspoon bicarbonate of soda; 1 pinch salt; 1 teaspoon vanilla essence; 175 g courgettes, grated; 1 dash butter, for greasing; 40 g cream cheese, for the icing; 1 tablespoon butter, for the icing; 170 g icing sugar, sifted, for the icing; 12 teaspoon vanilla essence, for the icing

14 ingredients

8 steps

Ingredients

200 ml sunflower oil
4 eggs
4 tablespoons clear honey
225 g plain flour
2 teaspoons baking powder
12 teaspoon bicarbonate of soda
1 pinch salt
1 teaspoon vanilla essence
175 g courgettes, grated
1 dash butter, for greasing
40 g cream cheese, for the icing
1 tablespoon butter, for the icing
170 g icing sugar, sifted, for the icing
12 teaspoon vanilla essence, for the icing

Directions

1

Preheat oven to 180C/350F/Gas 4.
2

Whisk together the oil, eggs and honey in a bowl, until well combined.
3

Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated courgette and beat well.
4

Pour the mixture into a greased 23cm/9in cake tin and put in the oven for one hour until a skewer poked into the centre comes out clean.
5

Leave to cool on a wire rack and remove from the tin when cool.
6

For the icing, beat the cream cheese and butter together in a bowl until light and fluffy.
7

Add the sifted icing sugar and vanilla essence and stir until combined.
8

When the cake is cool, using spatula or flat knife, spread the icing across the cake.