Courgette Cake with Lemon Curd & Cream Cheese Icing

Ingredients

• 250 g courgettes ((approx 2 courgette))
• 2 large eggs
• 125 ml vegetable oil
• 150 g caster sugar
• 225 g self-raising flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 150 g Lemon curd
• 200 g full fat cream cheese
• 100 g icing sugar
• 1 tbsp lime juice
• 25 g unsalted pistachios (chopped)

Instructions

1. 1

   Preheat then oven to 160°C (fan assisted, 180ºC non fan). Grease and line two 8 inch round cake tins

2. 2

   Rinse the courgettes and then grate them using a coarse grater

3. 3

   Put eggs, oil and sugar into a bowl and mix until creamy

4. 4

   Add the flour, bicarbonate of soda and baking powder. Stir in the grated courgette

5. 5

   Divide the mixture into the two tins and bake for 25-30 minutes until golden and a cocktail stick comes out clean

6. 6

   Leave to cool for approx 30 minutes and then remove from the tins and allow to cool completely on a wire rack

7. 7

   Turn one of the cakes upside down on a plate and spread the lemon curd onto it

8. 8

   Beat the cream cheese and icing sugar together until completely combined and smooth

9. 9

   Once combined, add the lime juice. Pour the icing onto the cake and smooth to cover the cake

10. 10

    Scatter with the chopped pistachios