Description

Nigella’s Courgette and Lime Cake is a delightful combination of grated courgettes and lime zest, creating a soft and moist cake with a hint of citrus. The courgettes add a lovely texture and moisture, while the lime gives the cake a refreshing and slightly tangy flavor. Typically, the cake is topped with a lime-infused cream cheese frosting, enhancing its flavor and adding a touch of richness.

Ingredients

Self-raising flour (225g): Provides structure and helps the cake rise.
Baking powder (1 teaspoon): Ensures the cake is light and fluffy.
Courgettes (2 medium, grated): Adds moisture and a subtle flavor.
Lime zest (2 limes): Adds a fresh, zesty flavor to the cake.
Caster sugar (200g): Sweetens the cake without overpowering the lime.
Eggs (3 large): Binds the ingredients together and provides structure.
Sunflower oil (150ml): Keeps the cake moist and light.
Lime juice (from 1 lime): Adds extra citrus flavor to the cake.

For the Lime Cream Cheese Frosting:

Cream cheese (150g): Creates a rich and creamy frosting.
Icing sugar (100g): Sweetens the frosting while keeping it light.
Lime zest and juice (from 1 lime): Enhances the frosting with a tangy flavor.

Instructions

Step 1: Preheat the Oven and Prepare the Tins

Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two 20cm round cake tins with parchment paper to ensure easy removal of the cake.

Step 2: Grate the Courgettes

Grate the courgettes finely and gently squeeze out any excess moisture using a clean cloth or paper towel. This helps prevent the cake from becoming too wet.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, combine the self-raising flour and baking powder. Stir in the caster sugar and lime zest, mixing well.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs, sunflower oil, and lime juice. Add the grated courgettes to the wet mixture and stir to combine.

Step 5: Fold the Batter Together

Gradually fold the wet ingredients into the dry mixture using a spatula. Mix gently until just combined to avoid overworking the batter.

Step 6: Bake the Cake

Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 7: Prepare the Lime Cream Cheese Frosting

In a bowl, beat the cream cheese until smooth and creamy. Gradually add the icing sugar and beat until fully combined.
Stir in the lime zest and juice to add flavor to the frosting.

Step 8: Assemble the Cake

Once the cakes are completely cool, spread a generous layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
Decorate with extra lime zest for a vibrant finish.