Zutaten für Courgette Zucchini Cake
- Sunflower Oil
- 4 large eggs
- Clear Honey
- Plain Flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 1 tsp vanilla extract
- Courgettes
- 50g softened unsalted butter
- 125g softened cream cheese
- 250g sifted icing sugar
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Zubereitung von Courgette Zucchini Cake
- Preheat oven to 180°C (350°F/Gas Mark 4). Grease and flour a 23cm (9-inch) round cake tin.
- In a large bowl, whisk together 120ml vegetable oil, 4 large eggs, and 200g honey until light and fluffy.
- In a separate bowl, whisk together 250g self-raising flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Grate 250g courgette (zucchini) and stir into the batter.
- Add 1 tsp vanilla extract and mix well.
- Pour batter into the prepared cake tin and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- For the icing: In a medium bowl, beat together 125g softened cream cheese, 50g softened unsalted butter, and 250g sifted icing sugar until smooth and creamy. Stir in 1 tsp vanilla extract.
- Once the cake is completely cool, frost generously with the cream cheese icing.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
121g
Fat
27g
Carbs
19g
