Jammymummy's Blog

Divine given creativity – recipes, knitting patterns and alike

School friend’s Lime and Courgette Cake with yummy soft cheese icing

courgette cakeIt’s great when Facebook sends you a treat; a girl I was at school with,  Becky, saw my Courgette Glut Blog and sent a lovely recipe that she uses in return for using my Blackcurrant and Rhubarb Jam Recipe.

Lime and Courgette Cake Recipe

2 oz / 60 grams of sultanas
9 oz / 250 gram of courgette (2-3), weighed before grating
2 eggs
125 ml of vegetable oil (or 4.5 oz / 125 g of butter melted, I’m not really that keen on cakes made with oil)
5 oz / 150 g caster sugar
8 oz / 225 g self raising flour
1/2 tsp bicarbonate of soda
1/2 tsp backing powder
2 x 21 cm sandwich tins.

Preheat the over to 180 degrees, gas mark 4

Grate the courgettes using the coarse side of an ordinary box grater (anything too fine or too quick can turn the courgette to a wet mush) and then pop them into a sieve over the sink to remove any excess water.

Put the eggs, oil/butter and sugar in a bowl and beat until creamy. (I don’t tend to spend too long doing this, although some people reckon that it makes or breaks a cake… I am not convinced)

Sieve in the flour, bicarb and baking powder and continue to beat until combined.  (I don’t tend to sieve flour either, or go mad beating it, just get it nicely mixed up)

Stir in the grated courgette and sultanas.

Pour the mixture into the tins, and bake for 30 mins until slightly browned and firm to touch.  I normally cook with my nose as well – if I can smell it, it’s probably nearly done.

Leave in tins on a rack for 5-10 mins before turning out on cooling rack until filling and icing are ready.

Fill the middle of the cake with lime curd and top with icing.

Lime curd

125 ml Lime Juice (juice of approx 4 limes)
Lime zest of 1 lime
2.5 oz /75 g butter
3 eggs
2.5 oz /75 g caster sugar

Melt the butter in a heavy based saucepan, add all the other ingredients and whisk to a custard over a gentle heat.    Normally you make Curd in a heat-proof bowl, sat in a saucepan with simmering water coming half way up the side of the bowl, or you can use a double saucepan.   So you can use either method here, it’s up to you.

This makes about 350 ml.  Let it cool before filling a jar or a cake with it. Keep in fridge. (I only use about half of this in the middle of the cake…the rest is great on toast!)


2.5 oz /75 g butter
4.5 oz /125 g cream cheese (eg Philidelphia)
7 oz /200 g icing sugar
Lime juice from 1 lime.

Mix all the ingredients together and pop it on top of the cake.


Yummy, scrummy – Thanks Becky!

« The Dreaded Courgette Glut!

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