Honestly, I've never heard of courgette cake let alone tasted one until I came across this recipe in my favorite cookbook, Nigella Lawson's How to be a Domestic Goddess. The only veggie cakes I've ever tried are the classic carrot cake and the sweet pumpkin cake. I was really curious and at the same time a little apprehensive how this courgette cake would turn out. In my mind I was thinking of a very 'green' tasting cake if you get what I mean. But really it was not so. It had a hint of pleasant cucumber-esque taste and was quite delicious really. Like a carrot cake it was moist and refreshing. I would make this again as it was so easy to make. However, next time I'll keep the ingredients secret as my veggie hating Daughter G refused even a teeny bite. Though the lime curd filling was delicious, I think the zippy citrusy tang overpowered the already subtle and light courgette taste - I'll leave this out next time and just make the cake with the luscious cream cheese icing.
For the cake
60g sultanas, optional
250g courgettes, weighed before grating
2 large eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon baking powder
2 x 21cm sandwich tins, greased and lined
If you're using sultanas, put them in a bowl and cover with warm water to plump them up.
Wash and wipe the courgettes with kitchen towel (don't peel them), then grate using the coarse side of an ordinary grater - anything finer or smaller can make them mushy. When they're grated turn them into a sieve over the sink to drain off excess water.
Put the eggs, oil and sugar in a bowl and beat until creamy. Sieve in the flour, bicarb and baking powder and continue to beat until well combined. Now stir in the grated courgette and add the drained sultanas if using. Pour the mixture into the tins and bake for 30 mins until slightly browned and firm to the touch. Leave in the tins on a rack for 5-10 mins then turn out and let cool until you're ready to fill and ice.
For the Lime Curd filling
(Makes 350ml)
75g unsalted butter
3 large eggs
75g caster sugar
125ml lime juice (of approx 4 limes)
zest of 1 lime
Method:
Melt the butter in a heavy-based saucepan, add all the other ingredients and whisk to a custard over a gentle heat. Let cool before filling a jar - or a cake - with it. Keep in the fridge.
For the Cream Cheese Icing
200g cream cheese
100g icing sugar, sieved
juice of 1 lime, or more to taste
2-3 tablespoons chopped pistachio nuts (I used almond nibs)
Method:
Beat the cream cheese in a bowl until smooth, add the icing sugar, beating well to combine, then stir in the lime juice to taste. Spread on cake and sprinkle chopped pistachio uts on top.
