Hospice Chef Louise and Assistant Chef Gerrie have created this tangy and nutritious Lemon and Courgette Cake - the perfect treat for a summer garden party.
Ingredients:
For the cake:
- 250g courgettes (approx 2 courgettes)
- 2 large eggs
- 125ml vegetable oil
- 150g caster sugar
- 225g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
For the filling:
- 150g lemon curd
For the frosting:
- 200g full fat cream cheese
- 100g icing sugar
- 1 tbsp lime juice
- 25g unsalted pistachios chopped
Method:
- Preheat the oven to 180ºC. Grease and line two round cake tins.
- Rinse the courgettes and grate them using a coarse grater.
- Put the eggs, oil and sugar into a bowl and mix until creamy.
- Add the flour, bicarbonate of soda and baking powder then stir in the grated courgette.
- Divide the mixture into the two tins and bake for 25-30 minutes until golden or a cocktail stick comes out clean.
- Leave to cool for 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 over a generous layer of the lemon curd.
- Beat the cream cheese and icing sugar together until completely combined and smooth.
- Once combined, add the lime juice. Pour the frosting onto the cake and smooth to cover.
- Scatter with the chopped pistachios.
