Name: Courgette & orange cake with cream cheese frosting
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 slices
Ingredients: 350g courgettes (no need to peel them); 200g soft brown sugar; 125ml sunflower oil; 3 large eggs lightly beaten; grated zest 1 orange; 1 tsp vanilla extract; 100g sultanas; 300g self raising flour; 1 tsp baking powder; 200g full-fat cream cheese; 100g icing sugar sifted; good grating of orange zest

Home
Recipes
Courgette & orange cake with cream cheese frosting

Courgette & orange cake with cream cheese frosting

Sara Buenfeld

Save recipe

12 slices

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.8 out of 5.58 ratingsRate

loading...

Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea

Freezable (un-iced)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Tomato salad with sizzled chorizo vinaigrette

A star rating of 5 out of 5.3 ratings

Beetroot & shallot tatins

A star rating of 4.6 out of 5.7 ratings

Ingredients

Nutrition

Units:

MetricUS

For the cake

350g courgettes

(no need to peel them)
200g soft brown sugar
125ml sunflower oil
3 large eggs

lightly beaten
grated zest 1 orange
1 tsp vanilla extract
100g sultanas
300g self raising flour
1 tsp baking powder

for the frosting

200g full-fat cream cheese
100g icing sugar

sifted
good grating of orange zest

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal391
fat20g
saturates7g
carbs49g
sugars31g
fibre2g
protein5g
salt0.5g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
step 2

Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix.
step 3

Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
step 4

Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

Recipe from Good Food magazine, August 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.58 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now