Courgette Cake

Hannah and I once had the most amazing courgette cake from Lempicka in Beverley. It sounds weird, but let's face it, carrot cake doesn't taste of carrots just warm, moist spiceness. This is Nigella's version. I haven't tried it so can't give you any personal tips but I've never had a problem with any of her recipes. This one is from "How to be a Domestic Goddess."

* 250g courgettes (weight before grating)
* 2 large eggs
* 125 ml vegetable oil
* 150g caster sugar
* 225g self raising flour
1/2 teaspoon of bicarb
1/2 teaspoon baking powder

Filling- Lime Curd see below.

Icing
* 200g cream cheese
* 100g sieved icing sugar
juice of 1 lime- more if you like it sharp


Preheat the oven to 180C/Gas Mark 4.

1. Wipe but don't peel the courgettes and coarsely grate them on a normal grater. Put them into a sieve over a bowl or the sink to let any excess water drain off.

2. Beat the eggs, oil and sugar until creamy.

3. Sieve in the flour, bicarb and baking powder and continue to beat until well combined.

4. Stir in the grated courgette.

5. Pour the mixture into two 21cm sandwich tins (the round ones) greased and lined or silicon.

6. Bake for 30 mins until lightly browned and firm. Leave in the tins for 5-10 mins before turning out onto racks to cool.

Sandwich the cakes together with good quality lime or lemon curd either bought or home-made. If you buy one you can sharpen the taste with some lime juice.

To make the icing beat the cream cheese until smooth and then add the sugar and lime juice. Smear it thickly on the top cake and sandwich the two halves together with good quality lime or lemon curd either bought or home-made. If you buy one you can sharpen the taste with some lime juice.

Nigella decorates hers with chopped pistachios, I'd use a little lime zest sprinkled over or just piled in the middle.