Ingredients

Adjust Servings:

	Cake
	3 extra large Egg
	200 ml Vegetable Oil
	225 g Caster Sugar
	350 g self- Raising Flour
	5 ml Baking Soda
	5 ml Baking Powder
	400 g Courgette , grated
	100 g Raisins
	Icing
	1 × 250 g block Cream Cheese
	100 g Icing Sugar , sifted
	1 Lime Juice
	1 Vanilla Pod , split and deseeded
	100 ml home-made Lemon Curd

Courgette and lemon curd cake recipe

Name: Courgette and lemon curd cake recipe
Yield: 8 Servings
Ingredients: Egg: 3 extra large; Vegetable Oil: 200 ml; Caster Sugar: 225 g; Raising Flour: 350 g self-; Baking Soda: 5 ml; Baking Powder: 5 ml; Courgette: 400 g; Raisins: 100 g; Cream Cheese: 1 × 250 g block; Icing Sugar: 100 g; Lime Juice: 1; Vanilla Pod: 1; Lemon Curd: 100 ml home-made

Serves 8
Medium

Ingredients

Cake
3 extra large Egg
200 ml Vegetable Oil
225 g Caster Sugar
350 g self- Raising Flour
5 ml Baking Soda
5 ml Baking Powder
400 g Courgette
100 g Raisins
Icing
1 × 250 g block Cream Cheese
100 g Icing Sugar
1 Lime Juice
1 Vanilla Pod
100 ml home-made Lemon Curd

Directions

This cake may sound unusual, yet the flavours complement each other perfectly to create a sublime combination.

Steps

1 Done	Preheat the oven to 180 °C. Grease and line the base of 2 × 22 cm round cake pans.
2 Done	To make the Batter Whisk together the eggs, oil and sugar until pale, thick and fluffy. Sift together the dry ingredients and fold into the egg mixture. Stir in the grated courgettes and raisins. Pour the batter into the prepared pans and bake for 30 minutes or until slightly golden and firm to the touch.
3 Done	Icing and Assembling To make the icing, mix together all the ingredients (except the lemon curd) and be careful not to overwork the cream cheese. Top each layer with cream cheese icing and a few generous dollops of lemon curd. Sandwich the cakes together. Refrigerate until firm or serve as is.