Courgette and Lime Cake
User Reviews
5
Courgette and Lime Cake
Description
This loaf cake uses soft brown sugar, vegetable oil, and egg as its base, with plain flour, baking powder, and baking soda providing leavening. The addition of grated courgette introduces moisture without overwhelming sweetness, while lime zest adds aromatic citrus notes throughout the batter. The cake bakes to a golden crust with a soft interior, ensuring a dense yet tender slice.
The frosting combines softened butter, cream cheese, icing sugar, vanilla extract, lime zest, and lime juice, producing a smooth, tangy topping that complements the cake's flavors. Optional crushed pistachios add a nutty crunch and visual contrast once sprinkled on top.
Served sliced, this cake works well as a lightly flavored dessert or teatime snack. It benefits from being fully cooled before frosting to maintain structure and avoid melting the icing.
Paying attention to the quantity and size of the courgette is important to retain balanced moisture and texture; too much could make the loaf soggy. The recipe advises grating on a large grater to avoid mushiness, and refraining from squeezing out liquid, which preserves the cake's moist characteristic.
Ingredients
For the cake:
- 100 g brown sugar soft
- 1 egg
- 100 ml vegetable oil
- 100 g plain flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 lime zest only
- 100 g zucchini aka courgette
For the frosting:
- 25 g butter softened
- 100 g cream cheese
- 1 teaspoon vanilla extract
- 1 lime zest only
- 0.5 lime juice only
- 200 g icing sugar
- pistachio optional
Instructions
Cake
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Line a 1lb/400g loaf tin with baking paper.
- In a large bowl, add 100 g Soft brown sugar, 100 ml Vegetable oil and 1 Egg. Beat together until smooth.
- Add 100 g Plain flour, 0.5 teaspoon Baking powder and 0.5 teaspoon Baking soda. Gently fold in.
- Add 1 teaspoon Vanilla extract, zest of 1 Lime and 100 g Courgette (zucchini). Gently fold in.
- Pour the mixture into the lined loaf tin (a). Bake for 40 minutes, making sure a skewer comes out clean.
- Once cooked, leave to cool in the tin for 10 minutes, then on a wire rack for 20 minutes (b).
Frosting
- In a mixing bowl add 25 g Butter and 100 g Cream cheese. Beat together until smooth (b).
- Add 200 g Icing sugar and mix in.
- Add 1 teaspoon Vanilla extract, juice of 0.5 Limeand zest of 1 Lime and mix in.
- Once the cake has cooled, spread the frosting over the top. Top the frosting with crushed Pistachios and more lime zest (both optional).
Notes
- Use about 100g courgette, roughly half a medium or one small courgette, for balanced moisture.
- Grate using the large side of your grater to avoid over-mushing the courgette.
- Do not squeeze out the courgette's liquid; it helps keep the cake moist.
- Allow the cake to fully cool before spreading frosting to prevent it from melting.
- Smaller courgettes are sweeter, which can affect overall sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 264kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 32mg | 11% |
| Sodium | 111mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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