Description
A moist and refreshing courgette and lime cake that combines the subtle sweetness of grated courgette with zesty lime for a delightful treat. Perfectly balanced with light brown sugar and topped with a tangy lime icing, this cake is ideal for teatime or dessert lovers seeking a lighter, fruit-infused bake.
Ingredients
Wet Ingredients
- 2 medium eggs
- 120 ml vegetable oil (or rapeseed/canola oil)
- 90 g light brown sugar
- 1 tsp vanilla bean paste
- 350 g courgette (coarsely grated)
- Zest of 1 lime
Dry Ingredients
- 290 g plain flour (all-purpose flour)
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp baking powder
- Pinch of salt
Icing
- 90 g icing sugar
- Juice and zest of 1 lime
Instructions
- Preheat and prepare the tin: Preheat your oven to 160°C Fan. Lightly grease a 2lbs loaf tin and line it with baking parchment to prevent sticking.
- Mix wet ingredients: In a large bowl, beat the eggs, vegetable oil, light brown sugar, and vanilla bean paste for about one minute using a handheld mixer until combined. Add the coarsely grated courgette and lime zest, folding gently to distribute evenly throughout the mixture.
- Combine dry ingredients: In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, and a pinch of salt to ensure an even distribution of leavening agents.
- Combine wet and dry: Gently stir the dry ingredients into the courgette and egg mixture, taking care not to overmix to keep the cake tender and light.
- Bake the cake: Pour the batter into the prepared loaf tin and bake in the center of the oven for approximately 1 hour. Insert a skewer into the middle to check doneness; if it comes out clean, the cake is cooked through.
- Cool the cake: Allow the cake to cool in the tin for 10-15 minutes. Then, carefully lift it out using the parchment overhang and transfer to a wire rack to cool completely to room temperature.
- Prepare the icing: Once cooled, place the icing sugar into a bowl and add about one tablespoon of lime juice. Mix well, adding more juice gradually until the icing reaches a thick but drizzleable consistency.
- Ice and garnish: Drizzle the lime icing over the cooled cake, then scatter the fresh lime zest over the top for an extra zing. Allow the icing to set before slicing and serving.
Notes
- Make sure not to overmix the batter to avoid a dense cake.
- Grate the courgette coarsely for texture; no need to peel before grating.
- If you don’t have vanilla bean paste, vanilla extract is an acceptable substitute.
- This cake keeps well in an airtight container for up to 3 days or can be frozen for longer storage.
- Use fresh lime zest and juice for the best aromatic flavor in both batter and icing.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
