Recipes

Courgette and Lemon Cake

Makes: 10-12 slices
Preparation time: 15 minutes
Cook time: 40-45 minutes

Ingredients:

  • 2 x large eggs
  • 100g soft light brown sugar
  • 100g caster sugar
  • 120ml Filippo Berio Mild & Light Olive Oil
  • 2 lemons, zest and juice
  • 1 tsp vanilla extract
  • 175g plain flour
  • 1 tsp baking powder
  • 1/4 tsp bicarbonate soda
  • 1/4 tsp salt
  • 225g courgette, grated and squeezed of excess liquid
  • 225g icing sugar

Method:

Preheat oven to 180ºC and lightly oil a loaf tin. Line the tin with parchment paper.

Beat together the eggs, both sugars and Filippo Berio Mild & Light Olive Oil until light and airy.

Add the juice and zest of 1 lemon, vanilla extract and stir together.

Gradually fold in the flour a few stages at a time. Add the baking powder, bicarbonate and salt.

Stir in the grated courgette.

Place the cake mix in the loaf tin and bake for 40-45 minutes, until a skewer comes out clean. Remove from the oven and leave to fully cool on a cooling rack.

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