Tuesday, 19 June 2012

Courgette and Lime Cake

4 large eggs
200ml rapeseed oil - oil provides moistness and replaces butter
4 courgettes
280g caster sugar
450g self raising flour
1 tsp baking powder
1 tsp sodium bicarbonate
zest and juice of 2 limes

500g icing sugar
zest and juice of 2 limes

Preheat the oven to 180 degrees and grease 3 tins.

Grate the courgettes and add the lime juice and zest.

In a separate bowl, whisk together the rest of the ingredients, and then add the courgette-lime mixture. Even if the oil looks like too much, just keep stirring!

Cook for 30 minutes and then take out of the oven and leave to cool.

When the cake has cooled down, make the icing.

Zest and juice the limes, and then add the sugar. Beat until you have a strong consistency. If it looks like glacée icing, add more sugar... if it looks like fondant icing, add some more lime juice or water.

Spread the icing over the cakes, and leave to set.

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