Courgette and Lime Cake

10 standard portions

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Ingredients

• 100 g Soft brown sugar
• 1 Egg
• 100 ml Vegetable oil
• 100 g Plain flour
• 0.5 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Vanilla extract
• 1 Lime (zest only)
• 100 g Courgette (zucchini)
• 25 g Butter (softened)
• 100 g Cream cheese
• 1 tsp Vanilla extract
• 1 Lime (zest only)
• 0.5 Lime (juice only)
• 200 g Icing sugar
• Pistachios (optional)

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Line a 1lb/400g loaf tin with baking paper.
2. In a large bowl, add 100 g Soft brown sugar, 100 ml Vegetable oil and 1 Egg. Beat together until smooth.
3. Add 100 g Plain flour, 0.5 tsp Baking powder and 0.5 tsp Baking soda. Gently fold in.
4. Add 1 tsp Vanilla extract, zest of 1 Lime and 100 g Courgette (zucchini). Gently fold in.
5. Pour the mixture into the lined loaf tin (a). Bake for 40 minutes, making sure a skewer comes out clean.
6. Once cooked, leave to cool in the tin for 10 minutes, then on a wire rack for 20 minutes (b).
7. In a mixing bowl add 25 g Butter and 100 g Cream cheese. Beat together until smooth (b).
8. Add 200 g Icing sugar and mix in.
9. Add 1 tsp Vanilla extract, juice of 0.5 Lime and zest of 1 Lime and mix in.
10. Once the cake has cooled, spread the frosting over the top. Top the frosting with crushed Pistachios and more lime zest (both optional).