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INGREDIENTS For the cake: 135ml sunflower oil 200g caster sugar 3 large eggs, at room temperature 300g self-raising flour 1/2tsp bicarbonate of soda 1tsp baking powder 335g finely grated courgette Grated zest of 2 limes For the icing: 200g full-fat cream cheese 100g icing sugar Grated zest and juice of 1 lime Courgette ribbons, to decorate METHOD PREHEAT the oven to 160degC/Gas Mark 2. Line the base and sides of a 20cm round, loose-bottomed cake tin with greaseproof paper.

Beat the oil, sugar and eggs together in a large bowl with an electric hand mixer for two to three minutes, until light and fluffy. Sift in the flour, bicarbonate of soda and baking powder and fold into the mixture. Fold in the grated courgette and lime zest.

Pour into the prepared tin and bake for 40-50 minutes, until golden brown and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool a little in the tin, then turn out onto a wire rack.

To make the icing, beat the cream cheese and icing sugar together until smooth. Add the lime zest and juice and stir.

Once cool, top the cake with the icing by running a spatula or palate knife back and forth over the cake, creating deep grooves to give a nice textural look.

Courgette ribbons make a great decoration - but remove before eating!
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Publication:The Birmingham Post (England)
Article Type:Recipe
Date:Jun 5, 2014
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