In late summer courgettes are plentiful and there are lots of recipes that include them. This one is unusual, but well worth a try. If you like carrot cake you should love the moist sublety of this easy courgette cake.
Serves 10
Takes 25 minutes to make, 50 minutes to bake, plus cooling
Per serving:
316kcals
16.8g fat (9g saturated)
4.7g protein
39.2g carbs
23.6g sugar
5g salt
1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 900g loaf tin.
2. Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.
3. Beat the butter, honey, sugar, vanilla and eggs until smooth. Fold in the lemon juice – it will curdle, but don't worry. Combine the flour with the courgette and almonds. Fold in the butter mixture and the yogurt. If the batter is stiff, add a spoonful more of yogurt. Pour into the tin and bake for 50 minutes, or until golden. Insert a skewer – if it comes out clean, it's done; if not, cook for a further 10-15 minutes. Cool in the tin.
4. Meanwhile, make the icing. Beat the butter and cheese, then beat in the sugar and lime juice. Chill.
5. Turn out the cooled cake and spread with the icing. Sprinkle with some lime zest and cut into slices.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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