Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea
Prep:10 mins
12 slices
For the cake350g courgettes (no need to peel them)200g soft brown sugar125ml sunflower oil3 large eggs, lightly beatengrated zest 1 orange1 tsp vanilla extract100g sultanas300g self raising flour1 tsp baking powder
STEP 1Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).STEP 2Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix.STEP 3Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.STEP 4Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.
