Nigella Lawson Courgette Cake
Nigella Lawson
Courgette Cake Recipe
It is that time of year again, trying to think of 101 ways to use up the glut of courgettes from the garden!
This cake feels healthier as it is made with courgettes!
Ingredients:
For the cake:
- 250 g courgettes (approx 2 courgettes weighed before grating)
- 2 large eggs
- 125 ml vegetable oil
- 150 g caster sugar
- 225 g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
For the filling
- 150 g Lemon curd
For the icing
- 200 g full fat cream cheese
- 100 g icing sugar
- 1 tbsp lime juice
- 25 g unsalted pistachios chopped
Method:
Instructions
-
Preheat then oven to 160°C (fan assisted, 180ºC non fan). Grease and line two 8 inch round cake tins
-
Rinse the courgettes and then grate them using a coarse grater. Put eggs, oil and sugar into a bowl and mix until creamy
- Add the flour, bicarbonate of soda and baking powder. Stir in the grated courgette
-
Divide the mixture into the two tins and bake for 25-30 minutes until golden and a cocktail stick comes out clean. Leave to cool for approx 30 minutes and then remove from the tins and allow to cool completely on a wire rack
-
Turn one of the cakes upside down on a plate and spread the lemon curd onto it. Beat the cream cheese and icing sugar together until completely combined and smooth
-
Once combined, add the lime juice. Pour the icing onto the cake and smooth to cover the cake
-
Scatter with the chopped pistachios
Recipe Notes
Make sure you use a coarse grater as if it is too small the courgettes will become mushy
Keep the cake covered in the fridge for 3-4 days