Courgette, lemon & poppy seed cake
8
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
Grated courgettes give this lush cake a lovely moist texture and flavour, which is perfectly complemented by a zingy citrus icing.
Ingredients
Courgette
200 g
Caster Sugar
150 g
Low Fat Spread
150 g
Egg, whole, raw
3 medium, raw, beaten
White Self Raising Flour
150 g
Bicarbonate of Soda
1 teaspoon(s), level
Icing Sugar
25 g
Low Fat Soft Cheese
75 g
Poppy Seeds
1 teaspoon(s), level
Lemon
½ zest(s) of 1
Lemon Juice, Fresh
2 teaspoon(s)
Instructions
1
Preheat the oven to 180ºC, fan 160ºC, gas mark 4 and line the base of a 20cm round loose-bottomed cake tin with baking paper. Coarsely grate the courgettes and squeeze out any excess liquid with your hands, then set aside.
2
Beat together the sugar and spread with an electric whisk until pale and creamy. Gradually add the eggs. Fold in the flour and bicarbonate of soda, then gently stir in the grated courgette. Spoon into the prepared tin and level off the top.
3
Bake for 40 minutes until the cake is golden and springs back when lightly touched. Cool for 10 minutes in the tin, then turn out onto a wire rack to cool. Beat together the icing sugar, soft cheese, lemon juice and poppy seeds, then spread over the top of the cake and sprinkle over the lemon zest. Slice and serve.
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