Courgette and lime cake
Ingredients | Serves 7 | Cook 60 Mins
- For the cake
- 3 Eggs
- 300g sugar
- 300ml olive oil
- 350g plain flour (sieved)
- 1 tsp baking powder
- 1tsp bicarbonate of soda
- 100g walnuts (toasted and chopped)
- ½ tsp cinnamon
- 4 allspice berries (finely ground)
- 1 ½ tsp ground ginger
- Zest of 1 lime
- 300g courgette grated
- For the icing:
- 125g Double cream
- 100g Crème fraiche
- 75g Icing sugar (sieved)
Method
- Preheat the oven to gas mark 4/180C. Line and grease a 11 x 8 inch tray.
- Into a large mixing bowl, whisk together the eggs, sugar and oil. Follow this with the dry ingredients and mix thoroughly. Next, add the courgette and fold into the batter.
- Pour the batter into the cake tin and bake in the oven for 25-30 mins, or until risen and a skewer comes out clean.
- Whilst the cake is baking, start preparing the icing. Into a separate mixing bowl, whisk the double cream into stiff peaks, then thoroughly combining the creme fraiche and icing sugar.
- Set the cake out onto a cooling rack and leave to cool for 10 mins. Spoon out the icing over the cake and smooth with a spatula or spoon. Top the cake with the chopped walnuts and lime zest.
- Slice, serve up and enjoy!
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This recipe is from Better Food Trader, Better Food, an independent organic food store and café, with three sites across Bristol that stocks local, organic and ethically-sourced products. Established by Phil Haughton in 1992, Better Food’s ambition is to support local and rural communities through responsible and thoughtful retail. Find out more here.
A Better Food Trader is governed by principles that ensure the food they sell is farmed sustainably, the way they trade is fair to farmers and transparent to customers. Find where you can get local, ethical food on our handy map.
