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Courgette and sultana cake
Serves 8-10 | prep 25 mins | total time
Courgette and sultana cake
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Serves 8-10 | prep 25 mins | total time
Rate
Nutritional information (per serving)
Calories
707Kcal
Fat
43gr
Saturates
26gr
Carbs
73gr
Sugars
55gr
Fibre
2gr
Protein
7gr
Salt
0.4gr
Ingredients
- 250g soft unsalted butter
- 250g caster sugar
- 4 medium eggs, beaten
- 1 tsp vanilla bean paste
- 250g self-raising flour
- 125g courgette (about 1 medium), coarsely grated
- 40g sultanas
- 40g walnuts, roughly chopped (optional)
For the icing
- 100g soft unsalted butter
- 250g icing sugar
- 1 x 250g tub mascarpone
- 2 tbsp lime or lemon curd
Step by step
Get ahead
The uniced cakes can be made up to a day ahead. Wrap in baking paper and clingfilm and store in an airtight container.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking paper.
- In the bowl of a mixer, cream the butter and sugar together for about 5-7 minutes, until pale, light and fluffy, stopping to scrape down the sides from time to time. Gradually add the beaten eggs and vanilla paste. Add the flour; mix for 1 minute. Fold in the courgette, sultanas and walnuts (if using).
- Divide the cake mixture equally between the tins, level and bake on the middle shelf of the preheated oven for about 30-35 minutes until golden and a skewer comes away clean when inserted into the middle of the cakes.
- Turn both of the cakes out on to a wire rack to cool completely.
- Meanwhile, for the icing, tip the butter and icing sugar into the bowl of a mixer and beat until light and fluffy. Beat in the mascarpone, then fold in the curd.
- Sit one cake on a serving plate and spread with half of the icing. Sandwich the second cake on top and cover the top of the cake with the remaining icing.