Lime drizzle courgette cake

This cake came about primarily to use surplus courgettes

but also I wanted a quick, tasty bake that freezes well.

Bingo! 

It ticks all of those boxes.

The recipe uses 350g of courgette (roughly 1 large)

it is very quick to bring together and bake.

It also tastes super scrummy and freezes well.

Win, win I say.

Lime drizzle courgette cake

Makes one small and one large loaf (because that's what I have)
Or 20cm round (any bigger and adjust the cooking time)

• Prepare and line required tin
• Preheat the oven to 160 fan assisted

350g coarsely grated courgette (if very large discard the soft wet middle and coarse skin)
zest of 2 limes (juice reserved)
250g vegetable or sunflower oil
3 large eggs lightly whisked
350g self raising flour
300g caster sugar

100g caster sugar for the drizzle
juice of 2 limes (see above)

• Combine the courgette and zest in a large bowl

•  Fork through to combine
• Add the oil and eggs and combine well

• Sift over the flour and add the sugar
• Fold together gently

• Divide between the two loaf tins or one round
• Bake for 50-55 mins for small loaf + 10 mins extra for large loaf, 1 hr 10 for large round. Test with a skewer which should come away clean, the cake should also spring back when pressed and have shrunk a little away from the sides 

•  Skewer the cake all over while the cake is still hot so it will absorb all the lovely limey goodness
• Spoon the sugary juice over the cakes a little at a time. A pastry brush helps to disperse evenly and stop it all running down the sides
• Enjoy warm with a mug of hot tea

This cakes keeps really well wrapped or in a tin.

However it is best eaten within a few days.

It freezes well.

I usually cut a large loaf in half to freeze so that it can defrost quickly 

and also be eaten at its best. 

(It does not need to be kept in the fridge).

But it is soooo scrummy it won't last long! 

It is really moist and if lime isn't your thing try lemon.

If you don't fancy the drizzle then icing is fine.

Or maybe a filling of zingy curd or a lemony buttercream.

Give it a try you won't be disappointed.

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