Courgette cake with frosting
Recipe for an easy courgette traybake with frosting.Fits a traybake tin of approx. 30x20 cm.
Servings 16 pieces
Calories 370kcal
Ingredients
- 200 g courgette
- 200 g butter
- 150 ml milk
- 300 g caster sugar
- 3 eggs, at room temperature
- 270 g plain flour
- 1 lemon, finely grated zest
- 2 tsp baking powder
- 2 tsp vanilla sugar
- 1 pinch of salt
Frosting
- 150 g cream cheese
- 100 g butter, at room temperature
- 200 g icing sugar
- 1 1/2 tsp vanilla (extract or paste)
- 1 lemon, finely grated zest
Instructions
- Coarsely grate the courgette and squeeze out as much liquid as possible.
- Melt the butter in a small saucepan and pour in the milk. Set aside.
- Whisk the eggs and sugar until pale, thick and fluffy.
- Mix all the dry ingredients and whisk them into the egg mixture in a couple of additions, alternating with the milk and butter mixture. Finally, fold the lemon zest and courgette into the batter.
- Line a traybake tin of approx. 30x20 cm with baking paper, pour in the batter and bake the cake in the middle of a preheated conventional oven (top and bottom heat) at 180°C for approx. 30 minutes.While the cake cools, whisk the frosting together.
- Put all the frosting ingredients in a bowl and whisk until you have a light, fluffy frosting. Add a little lemon juice to taste if you like, but only a little at a time so the frosting does not split.
- Top the cooled cake with the frosting before serving.
Nutrition
Calories: 370kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 220mg | Potassium: 97mg | Fiber: 1g | Sugar: 33g | Vitamin A: 684IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg