Filled Courgette Cake Recipe Submitted by Jennifer
With courgettes in abundance in my grandson’s allotment, I use this recipe for a cake and even my husband eats it and he does not like courgettes.
Ingredients for Filled Courgette Cake:
For the cake:
- 250g courgettes (weighed before grating)
- 2 large eggs
- 125 ml sunflower oil
- 150 g caster sugar
- 225g self raising flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 2 x 21cm sandwich tins, greased and lined
For the Courgette Cake filling:
- 200g cream cheese
- 100g icing sugar sieved
- Juice and finely grated zest of 1 lime
Method for Filled Courgette Cake:
- Coarsely grate whole courgettes and turn into a sieve to remove excess moisture.
- Put oil, eggs and sugar into bowl and whisk them until creamy. Sieve in the flour, bicarbonate of soda and baking powder and continue to whisk until well mixed.
- Stir in the grated courgette and pour mixture into tins. Bake for 30 minutes until firm to the touch and slightly brown. Leave in their tins for a few minutes and then cool on a wire rack.
- To make the filling combine the cream cheese, sieved icing sugar, lime juice and zest. Fill cake when cool, refrigerate and dust with icing sugar just before serving.
The recipe sounds great but doesn’t give an oven temperature for the baking! Could someone add that information so I can try this recipe?
Thanks
I’ve just made the above recipe in a single tin of approx 9″ diameter. It took just under 40 minutes at 160C in a fan oven – approx equivalent to 180C in a conventional oven. It has cooked perfectly and is lovely – light, fluffy and delicious!
I have used this recipe for years with great success but try a variation with chocolate butter icing – lovely !
and how about changing the courgette to carrot with a cinnamon and orange filling – great!
and try out using beetroot instead of the courgette with the chocolate or cinnamon and orange filling !!
I have made the cake and it is deicious. However I am having trouble with the filling.What am I doing wrong? I have used Philidelphia cream cheese and icing sugar but when I add the juice and zest of a lime it is too runny but without the lime it isn’t as nice
Try a thicker cream cheese. Thats what happened to me with cheese cake. Sometimes it just depends on the cheese!!!
Lovely cake, quick and easy to make. Every time I make it I get compliments.
I reduced the oil to 100mls
I use a whole tub of mascarpone (think it is 250gms) and the juice and zest of 2 limes, filling the middle of the cake and putting the rest on the top. I tried ricotta which is thinner, it tastes lovely (1 lime) and actually looks nice with a few runs down the side but I prefer mascarpone
Cook on Gas mark 4 25-30 mins until a skewer comes out clean or the top springs back.
I have tried this in the UK and it was great. Glad it works with mascarpone as things melt here in Italy so easily. Lets see if Itlaian courgettes work as well!!
Can I freeze the cake (not iced) once cooled, for icing and eating on a later date?
Just made this, but used one and a half times the ingredients. Filled 2 large sponge tins so used one with the filling as topping instead……absolutely gorgeous!!! Will definitely make this again 🙂
* Fabulous recipe. Very very light and very scummy with cream cheese and grated orange zest!
Just made this today and will definitely be doing it again. Really scrummy cake and easy to do. Cooked it in traditional oven at 180 for 25 mins.