Courgette Cake by @ravneeteats

48 min

12 servings

🍬

200 g

Caster sugar

🌾

180 g

Plain flour

🫙

15 ml

Baking powder

🧂

0.4 g

Salt

🥚

3 large eggs

Eggs

🫒

110 ml

Olive oil

🍋

1 lemon

Lemon zest

🥒

300 g

Courgettes

🧀

160 g

Cream cheese

🍬

80 g

Icing sugar

🍋

1 lime

Lime zest

  1. Preheat

    Preheat the convection oven to 160°C / 320°F. Lightly grease a 12-cup muffin tin.

  2. Grate
    • courgettes
    • lemon zest

    Grate 300 g courgettes. Finely grate the zest from 1 lemon and set both aside.

  3. Whisk
    • eggs
    • olive oil

    Whisk the 3 beaten eggs with 110 ml olive oil until smooth.

  4. Combine
    • caster sugar
    • plain flour
    • Salt

    Combine 200 g caster sugar, 175 g plain flour, 1 tbsp baking powder, and a pinch of fine salt in a separate bowl.

  5. Whisk
    • eggs
    • olive oil
    • caster sugar

    Whisk the egg and olive oil mixture into the dry ingredients until no dry flour remains.

  6. Fold
    • courgettes
    • lemon zest

    Fold the grated courgettes and lemon zest into the batter until evenly distributed.

  7. Divide

    Divide the batter evenly among the 12 prepared muffin cups, filling each cup about three-quarters full.

  8. Bake

    Bake for 25 to 30 minutes, until the cakes are risen, golden, and a skewer inserted into the centre comes out clean.

  9. Cool

    Cool the cakes in the tin for 5 minutes. Transfer them to a cooling rack and cool completely.

  10. Mix
    • cream cheese
    • icing sugar
    • lime zest

    Mix 160 g cream cheese, 80 g icing sugar, and finely grated zest from 1 lime quickly until smooth.

  11. Spread
    • cream cheese
    • icing sugar
    • lime zest

    Spread the lime cream cheese icing over the completely cooled cakes before serving.

Courgette Cake by @ravneeteats

48 min

12 servings

🍬

200 g

Caster sugar

🌾

180 g

Plain flour

🫙

15 ml

Baking powder

🧂

0.4 g

Salt

🥚

3 large eggs

Eggs

🫒

110 ml

Olive oil

🍋

1 lemon

Lemon zest

🥒

300 g

Courgettes

🧀

160 g

Cream cheese

🍬

80 g

Icing sugar

🍋

1 lime

Lime zest

Preparation Steps

  1. Step 1/11

    Preheat the convection oven to 160°C / 320°F. Lightly grease a 12-cup muffin tin.

    🧁12-cup muffin tin

  2. Step 2/11

    Grate 300 g courgettes. Finely grate the zest from 1 lemon and set both aside.

    🥒courgettes
    🍋lemon zest
    🧀grater
    🧀microplane grater
    🥣mixing bowl

  3. Step 3/11

    Whisk the 3 beaten eggs with 110 ml olive oil until smooth.

    🥚eggs
    🫒olive oil
    🥣mixing bowl
    🥄whisk
    🥛measuring jug

  4. Step 4/11

    Combine 200 g caster sugar, 175 g plain flour, 1 tbsp baking powder, and a pinch of fine salt in a separate bowl.

    🍬caster sugar
    🌾plain flour
    🫙baking powder
    🧂fine salt
    🥣mixing bowl
    🥄whisk
    ⚖️weighing scale

  5. Step 5/11

    Whisk the egg and olive oil mixture into the dry ingredients until no dry flour remains.

    🥚eggs
    🫒olive oil
    🍬caster sugar
    🌾plain flour
    🫙baking powder
    🧂fine salt
    🥣mixing bowl
    🥄whisk

  6. Step 6/11

    Fold the grated courgettes and lemon zest into the batter until evenly distributed.

    🥒courgettes
    🍋lemon zest
    🥣mixing bowl
    🥄spatula

  7. Step 7/11

    Divide the batter evenly among the 12 prepared muffin cups, filling each cup about three-quarters full.

    🧁12-cup muffin tin
    🥄spatula

  8. Step 8/11

    Bake for 25 to 30 minutes, until the cakes are risen, golden, and a skewer inserted into the centre comes out clean.

    🧁12-cup muffin tin

  9. Step 9/11

    Cool the cakes in the tin for 5 minutes. Transfer them to a cooling rack and cool completely.

    🧁12-cup muffin tin
    ✨cooling rack

  10. Step 10/11

    Mix 160 g cream cheese, 80 g icing sugar, and finely grated zest from 1 lime quickly until smooth.

    🧀cream cheese
    🍬icing sugar
    🍋lime zest
    🥣mixing bowl
    🥄whisk
    🧀microplane grater
    ⚖️weighing scale

  11. Step 11/11

    Spread the lime cream cheese icing over the completely cooled cakes before serving.

    🧀cream cheese
    🍬icing sugar
    🍋lime zest
    🥄spatula

Composition

Ingredients

Types

Sweetener, Grain, Baking ingredient, Dairy, Egg, Oil, Fruit, Citrus, Vegetables

Ingredients

Caster sugar, Plain flour, Baking powder, Salt, Eggs, Olive oil, Lemon zest, Courgettes, Cream cheese, Icing sugar, Lime zest

Notes

Salt (fine salt), Eggs (beaten), Lemon zest (grated, from one lemon), Courgettes (grated), Cream cheese (for the icing), Icing sugar (for the icing), Lime zest (finely grated, for the icing)

Allergens

gluten, eggs, milk

Dietetics

Dietary regimen

Vegetarian

Calories

390 kcal

Macro nutrients

protein: 5g, carbohydrates: 52g, sugars: 35g, fat: 18g, saturated fat: 6g, fibre: 1.5g

Nutritional Information

Minerals

calcium: 85mg, iron: 1.5mg, potassium: 190mg, sodium: 190mg

Vitamins

vitamin A: 85µg, vitamin C: 9mg, folate: 35µg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

12-cup muffin tin, mixing bowl, whisk, grater, microplane grater, spatula, measuring jug, weighing scale, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Breakfast, Brunch, Summer, End of summer

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Moist, Tender, Soft, Creamy

Flavors

Sweet, Citrusy, Tangy, Mild vegetal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Store uniced cakes in an airtight container,Keep in a cool, dry place away from direct sunlight), fridge : 3 days (Store iced cakes in an airtight container,Bring to room temperature for 15 min before serving), freezer : 2 months (Freeze uniced cakes individually wrapped,Thaw at room temperature,Prepare fresh icing after thawing)