Every year when courgettes are in season, Farrington’s website gets lots of hits for people searching for courgette cake, of all things!
This recipe is a fantastic way to use up abundant crops of courgettes and has an added zing with the lime and cream cheese filling, making a beautifully light treat.
It’s also really simple to make.
Give it a try – we would love to see your results.
You can also check out more recipes here.
250g courgettes, grated (weight before grating)
2 large eggs
125ml Mellow Yellow rapeseed oil
150g caster sugar
225g self-raising flour
½ tsp bicarbonate of soda
½ tsp baking powder
200g cream cheese
100g icing sugar, sieved
Lime, juiced and finely grated
Firstly, grease and line 2 x 21cm sandwich tins and preheat your oven to 180°C / Gas Mark 4.
Take the courgettes and coarsely grate, then remove the excess water by turning into a sieve.
Combine the Mellow Yellow oil, eggs and sugar in bowl, whisking until light and creamy.
Sieve the flour, bicarbonate of soda and baking powder into the bowl and whisk further until well mixed.
Stir in the courgette and pour mixture into the tins. For the filling, mix together the cream cheese, icing sugar, lime juice and zest.
Bake for 30 mins until slightly brown and firm to touch.
Cool on a wire rack and, once cooled, add the filling. Best eaten on the same day.
DUNCAN’S FARMING DIARY
Long hours, cleaning the combine harvester and a quick cup of tea... it’s the busiest time of year for Duncan Farrington and his father Robert as they bring in the harvest.
Click here to read more.
Farrington Oils is the UK’s original “seed to bottle” producer of cold pressed rapeseed oil – grown, pressed and bottled in Northamptonshire.