Courgette & Lime Cake

Dear Mr/Mrs Courgette Plant

I hate you. Well, actually I love you but you have taken over my garden, forced me to relocate your neighbouring cucumber and pepper plants, sat and watched as the relocated cucumber died, slurped every drop of moisture out of the ground, and to top it off you sneakily grew about a million children in about three days.

So I am turning your children into cake.

Lots of love,

Hanna

Adapted from this recipe

Ingredients

250gr grated courgette (grate them and wring as much juice as you can out of them. I wrapped mine in muslin and gave it a good squeeze)

2 eggs

115ml vegetable oil

180gr golden caster sugar

225gr self raising flour

1tsp baking powder

Grated zest of three limes

Preheat oven to 180o/c

1, Whisk the egg, zest, oil and sugar together until pale and creamy

2, Sift in the flour and baking powder and mix until well combined

3, Stir in the grated courgette

4, Pour into either two 7inch sandwich tins, muffin cases, or silicon baking moulds and bake for 25 minutes. The larger cakes will take more time. Check they are cooked when an inserted skewer comes out clean.

5, Make a simply glaze with juice from two limes mixed with icing sugar to your preferred consistency.