Vegetarian layer cake made with courgette, nuts and lemon. Topped with avocado frosting.

  • Serves: 8 people
  • Prep time: 25 minutes
  • Cooking time: 25 minutes
    • British
    • Vegetarian

    Simply Scrumptious Courgette Cake

    Recipe Information

    Ingredients
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    Cake

    350g Courgettes (approx. 2)

    100g Dried Apricots

    4 x Medium Eggs

    250g Self Raising Flour

    50g Ground Almonds

    200g Caster Sugar

    1 tsp Baking Powder

    1 tsp Vanilla Essence

    Grated rind of 1 x Lemon

    125ml Sunflower Oil

    Frosting

    2 x ripe Medium Avocados

    40g Icing Sugar

    200g Reduced Fat Soft Cheese

    1 tsp Vanilla Essence

    20ml Lemon Juice

    80g Unsalted Butter (at room temperature)

    25g Sunshine Seed Mix

    5g fresh Basil Leaves

    Method

    To make the cakes

    Line 2 x 20cm loose-bottom cake tins with non-stick paper. Pre-heat the oven to 180°C/Gas Mark 4.

    Grate the courgettes and put into a clean tea towel – squeeze out as much water as possible and then put into a large mixing bowl. Finely chop the dried apricots and add to the courgettes. Add the flour, baking powder, ground almonds, grated lemon rind and caster sugar and gently mix together. Crack the eggs into a new bowl and whisk with the vanilla essence. Then add the oil and mix together. Add this mix to the courgette mix and beat well to combine.

    Divide the mixture between the 2 tins and bake in the oven for 25 minutes until risen, golden and firm to the touch. Allow to cool in the tins.

    To make the frosting

    Halve the avocados and chop roughly. Put into a food processor along with the icing sugar, lemon juice, soft cheese and vanilla essence. Chop the butter finely and add to the avocado mix. Process until you have a smooth frosting. Put in the fridge for 30 minutes to set slightly.

    Dry toast the seeds in a frying pan until golden. Assemble the cake by sandwiching the 2 halves with half the frosting. Swirl the rest on top. Sprinkle over the seeds and the torn basil leaves and serve.

    Voila! A lovely light, moist lemony sponge lathered with a rather tasty avocado butter cream. Perfect for the Easter weekend. And packed full of vegetable goodness!

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