Yes, you read that right folks, this cake has my favourite vegetable in it. I say favourite but it’s kind of on a level with my love of peas. Um…just to clarify, this cake doesn’t have peas in it. Sorry, I completely digress.

The main thing about this cake is that it is delicious and just that bit different to the norm. It also contains cinnamon and ginger which give it a subtle spicy kick. Yum.

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{Ingredients}

The Cake:

  • 3 eggs
  • 300ml sunflower oil
  • 300g sift light brown sugar
  • ½ tsp vanilla essence
  • 300g plain flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 2tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 300g peeled and grated courgettes
  • 100g chopped walnuts

The Frosting:

  • 240g unsalted butter
  • 1 ½ tsp ground cinnamon
  • 750g icing sugar
  • 75g plain greek yoghurt

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METHOD

  1. Preheat oven to 170°C/fan150°C/gas 3. Grease and line the bases of three 8inch sandwich tins.
  2. Mix together the eggs, sunflower oil, sugar and vanilla essence using a handheld electric whisk or a freestanding mixer with a paddle attachment.
  3. Sift together the flour, baking powder, bicarbonate of soda and the spice then add to the eggs and oil mixture in two batches making sure they are mixed well each time.
  4. Lastly add the courgettes and walnuts.
  5. Divide the mixture between the cake tins and bake for 35-40 minutes until golden and springy. Allow cakes to cool slightly before turning out the tins.
  6. To make the frosting mix together the butter, cinnamon and icing sugar using an electric mix or freestanding mixer with paddle attachment. Keep mixing until sandy in consistency.
  7. Add the yoghurt and mix on a low speed then increase the speed and mix until light and fluffy.
  8. To assemble the cake place one cake layer on a plate and then top with approx 4 tablespoons of the frosting. Smooth out then top with the next layer and repeat.
  9. Finish with the final layer and then use the remaining frosting to cover the top and sides.
  10. To finish decorate with a sprinkle of cinnamon and some walnut halves.

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