Light-as-a-feather Courgette Cake
This is my favourite cake, very simple to make, perfect every time, truly light, and utterly delicious with an equally light, non-claggy filling in the sandwich. It’s a recipe from our veg grower Anita Oakes who is a star baker.
Serves 8-10
For the sponge
• 300g self-raising gluten-free flour
• 1½ teaspoons ground cinnamon
• Zest of 2 limes
• 300g grated courgette
• 200g golden caster sugar
• 170ml sunflower oil
• 2 medium or 1 extra large egg
For the filling
• 75g cream cheese
• 75g unsalted butter softened
• 1 tablespoon icing sugar
• Zest of a lime
• A little extra icing sugar and calendula petals to decorate
Heat oven to 180°C/gas mark 4.
Mix the flour and cinnamon with the lime zest in one bowl and the courgette, sugar, oil, and egg in another. Pour the wet ingredients into the dry and mix gently until combined. Pour into two 20cm lined tins and bake for 35-40 minutes, until springy to the touch. Remove from tins and cool completely on a wire rack.
To make the filling, place all the ingredients in a bowl and whisk until light and fluffy. Sandwich the two cakes together with the filling and then dust the top with a little icing sugar and sprinkle with calendula petals.
