Zucchini and Lime cake
This lovely moist summery cake is a great speedy bake and contains two of your five a day (ahem....)
For the Cake
175g caster sugar
175ml veg oil
3 eggs
Zest of two limes
150g grated courgette (unpeeled, squeezed to remove excess water)
175g self-raising flour
1tsp bicarbonate of soda
2tsp cinnamon
For the topping,
165g tub of cream cheese, full fat
165g icing sugar
I tbsp lime juice
Beat the sugar, oil and eggs in a large bowl, until well combined then stir in remaining ingredients.
Bake in a lined loaf tin at 160 C for approx 50-60 minutes, until a skewer inserted comes out clean. Leave to cool completely
While the cake is cooking, mix the cream cheese, icing sugar and lime juice, beating until mixture thickens. Refrigerate until the cake is cool.
Spread topping on cooled cake and decorate with lime slices.
Download Mel’s Zucchini and Lime Cake recipe here
