Courgette Cake with Lemon Butter Icing
Makes 1 loaf cake
2 medium courgettes – 200g approx.
150g very thick natural yogurt
2 large eggs
100ml rapeseed oil
200g SR flour
1 tsp bicarbonate soda
1 tsp ground ginger
150g light muscavado sugar
100g raisins chopped
Icing
1 lemon grated zest and juice
75g softened butter
150 – 175g icing sugar sieved
Method
Preheat oven 180C Gas Mark 5. Line the loaf tin with a strip of baking parchment or a loaf tin liner.Trim the courgettes, grate them using a coarse grater. Squeeze the shreds to remove the water. Beat the eggs and oil together in a jug. Combine the dry ingredients in a large bowl; add the courgettes, eggs and oil. Beat the mixture together to form a thick batter. Pour into the loaf tin. Bake for 45 – 50 mins until golden brown. Test with a skewer. Remove from the oven Leave to cool, turn out on to a wire rack and leave until cold.
Beat the butter, lemon zest and juice together in a bowl. Add the icing sugar to a smooth icing. Spread thickly on the top of the cold cake.
Davina Tibbetts – New Forest Show 2016
