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I made this cake no longer too way back for a good friend’s birthday.


It’s an adaptation of a recipe which I have used previous than and you’ll be able to see proper right here.  On that tournament (two years previously) I was using up a glut of courgettes on the other hand this twelve months we have were given none the least bit, which might be very unsatisfied undoubtedly.


Ultimate twelve months’s wasn’t the most important harvest each, in large part on account of all the way through a spring typhoon the wind blew over two of our 4 plants, the green ones, and broke the tops off.  Thankfully the other two plants gave an inexpensive supply of small yellow courgettes.  This twelve months we were inside the United Kingdom drowning our sorrows in Italian rosé wine at the time after we should had been planting courgette plants in our French yard.


Happily we have were given associates who have some to provide away so we aren’t going totally without courgettes this twelve months. 


Unfortunately I wasn’t ready to taste the cake when I had given it away.  Excellent for my lockdown waistline on the other hand it will had been just right to be able to ascertain that it tasted just about as just right as my good friend said.  It would seem unusual to submit a couple of cake that I’ve by no means really tasted however it for sure would no longer be the main time!  The primary purpose is that so I will be able to take into accout how I made it for next time.  This is a further adaptation of Nigella Lawson’s recipe for “Vegetation’s courgette cake”, together with some coconut as an alternative of the dried fruit.


I made the cake yet again, merely to inspect it was once just right.


 It was once!




250g courgettes, unpeeled

2 large eggs

125ml sunflower oil

150g caster sugar

225g self raising flour

½ tsp bicarbonate of soda
½ tsp baking powder
50g desiccated coconut
zest of one lime*

For the topping and filling

2-3 tblsp lemon curd**
zest and juice of one lime*
100g cream cheese
50g butter, softened
50g icing sugar


Grease and line the bases of 2 20cm sponge tins.  Preheat the oven to 180C / 160 fan / fuel mk 4.


Wipe the courgettes transparent with damp kitchen paper and grate them, unpeeled, using the direction facet of a box grater.  Squeeze small handfuls of the grated courgettes and position in a sieve over a bowl to allow any additional liquid to drip out.


In a large bowl, beat the eggs, oil and sugar with {an electrical} whisk until delicate and creamy.  Sieve throughout the flour, baking powder and bicarb and beat yet again to combine.  Stir throughout the courgettes, coconut and lime zest until correctly combined.


Divide the combo flippantly between the two tins and bake for 30 minutes until company and golden brown.  Cool throughout the tin for five mins then finally end up onto a twine rack to finish cooling.


While the truffles are cooling, put the lemon curd proper right into a small bowl and mix correctly with a slightly of lime juice to sharpen it if sought after**.  Set aside.


In a single different bowl, beat the cream cheese until simple, beat throughout the butter and icing sugar and a slightly of lime juice to taste.  Refrigerate until sought after.


When the truffles are cold, position undoubtedly one in all them on a plate or stand and spread with the lemon curd.  Position the other on top and spread with the cream cheese topping.  Sprinkle a few strands of lime zest over to brighten.  Upload a few suitable for eating flora for decoration in case you occur to love.


Cuts into 8-10 slices.


*the unused lime juice can be used to make margaritas which may move correctly with a slice of this cake!

**the jar of lemon curd I used, French from SuperU, seemed already reasonably sharp to me so I didn’t upload any lime juice to it.

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