COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING

Courgette & orange cake with cream cheese frosting image

Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea

Provided by Sara Buenfeld

Time 1h

Yield 12 slices

Number Of Ingredients 12

Ingredients

350g courgettes (no need to peel them)
200g soft brown sugar
125ml sunflower oil
3 large eggs , lightly beaten
grated zest 1 orange
1 tsp vanilla extract
100g sultanas
300g self raising flour
1 tsp baking powder
200g full-fat cream cheese
100g icing sugar , sifted
good grating of orange zest

Steps:

Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium