2medium courgettes (zucchini)you will need 200g (¾ cup) purée
2tbsplemon juice
200g(1 ½ cups + 2 tbsp) plain flour( all-purpose flour)
1 ½tspbaking powder
Glaze
100g( 3 ½ oz) cream cheesefull fat
100g(¾ cup) icing sugar
2tbspelderflower cordial
2tbsplemon juice
To Decorate (optional)
2tbspchopped pistachios
lemon zest
edible flowers
Instructions
In a food processor
Preheat the oven to 180C (350F) and line a 1lb loaf tin with baking paper (or a cake liner).
Blitz the courgettes and lemon juice in a food processor / Nutribullet until you have a fairly smooth purée.
Add the olive oil, eggs, sugar and lemon zest and pulse again to combine.
Finally, add the flour and baking powder and pulse until you have an evenly mixed batter.
Pour batter into a lined loaf tin and bake for 45-50 minutes, or until risen and spingy to the touch. Cool on a wire rack.
By Hand
Preheat the oven to 180C (350F) and line a 1lb loaf tin with baking paper (or a cake liner).
Combine the oil, eggs, sugar, lemon juice and zest and whisk vigorously using a wire whisk.
Finely grate the courgettes or stick them in a mini chopper (with the lemon juice) and blend them.
Stir in the courgette purée and then sift in the flour and baking powder. Mix well to combine and transfer to your loaf pan.
Pour batter into a lined loaf tin and bake for 45-50 minutes, or until risen and spingy to the touch. Cool on a wire rack.
Glaze and Decorate
Mix all the glaze ingredients together until you have a pourable glaze. Drizzle over the cooled courgette cake.
Sprinkle with the chopped pistachios and zest and enjoy!
Video
Notes
Storing and freezingStore your cake in a cake tin or airtight container for up to four days. It will keep lovely and moist – such a treat with a cup of coffee!If you want to freeze it then make sure it is completely cool first (do not add glaze). Wrap well in a layer of kitchen paper and two layers of aluminum foil and freeze for up to three months. Thaw overnight in the fridge before serving.