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Courgette and sultana cake


Serves: 8-10
timePrep time: 25 mins
timeTotal time:
Courgette and sultana cake
Photograph by Maja Smend

Courgette and sultana cake


Serves: 8-10
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
707Kcal
Fat
43gr
Saturates
26gr
Carbs
73gr
Sugars
55gr
Fibre
2gr
Protein
7gr
Salt
0.4gr

Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes
Jo Wheatley

Jo Wheatley

Jo baked her way into our hearts by winning The Great British Bake Off in 2011. Her cookbooks, Home Baking and A Passion for Baking, are full of easy cakes and impressive desserts to share with friends and family.

See more of Jo Wheatley’s recipes

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.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking paper.
  2. 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).
  3. 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.
  4. Turn both of the cakes out on to a wire rack to cool completely.
  5. 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.
  6. 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.

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