Sunday, 10 November 2013

When Life Gives You Limes Take a Courgette

Cake and Saturday Afternoons go together like two peas in a pod. It's just meant to be. A pot of tea (Lemon and ginger for me) and a slice of freshly baked cake, there is nothing better.

I have been reading a bit about using vegetables in cakes and noticed it has been coming up more and more. Carrot Cake has always been a fav of mine, but I wanted to try something different, I wanted something with something that packed a punch. I have made chocolate cakes with beetroot before, but then something caught my eye in the super market, the Courgette. I always think that courgettes go really well with citrus fruits and the lime is my favourite of them.

To make a Lime and Courgette tiered cake you will need:

300g butter
300g golden caster sugar
300g self raising flour
3 eggs
1/2 tsp baking powder (helps give the batter more of a lift)
1 courgette grated
zest of 3 limes
juice of 1 lime
250g full fat cream cheese
150g icing sugar

Pre heat your oven to 180c.

Start by creaming your butter and sugar until pale and fluffy.

One at a time add your eggs in to the mix and continue to beat over a medium speed.

Slowly add your flour and baking powder until well combined.

Fold in the zest of 2 of your limes and the courgette.

Pour into 3, 20cm tins and bake in the oven for 25- 30 mins. To check they are done insert a skewer, if it comes out clean its done.

Whilst your tiers are cooling on a wire rack, make your icing.

Put your cream cheese in your bowl and beat for a few minutes to make it light and fluffy, slowly add in the icing sugar.

Add in the juice of one lime. Mix for a further 3 mins to get it as fluffy as possible.

Once your cake tiers have cooled put some of your icing in-between each layer and stack.

 Ice the top layer and sprinkle with the left over zest.

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