A lovely light and zesty cake. This Courgette Cake with Lemon Curd & Cream Cheese Icing is the perfect cake to make to use up a glut of courgettes!
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
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.
Nutritional information is given as a guide only and may vary.
Courgette Cake with Lemon Curd & Cream Cheese Icing https://www.curlyscooking.co.uk/courgette-cake/