Courgette Cake

Orange Cream Cheese Icing

  1. Grease and line a deep 25cm (10 in) cake tin with baking paper. Preheat oven to 180C. Sieve the flour with the spices.
  2. Place the butter and sugar in a bowl and beat until creamy. Add the eggs gradually until well incorporated.
  3. Fold in 1/3 of the flour, followed by 1/2 of the orange juice and zest, repeat, then use the remaining flour, so that all ingredients are well combined.
  4. Stir in grated courgettes, walnuts and sultanas.
  5. Pour the mixture into the prepared cake tin and cook on the centre shelf of the preheated oven for around 1 hour or until the cake is firm to touch.

Leave to cook before icing. (alternatively use 2x20cm (8in) cake tins, reduce the cooking time to 30-40 minutes, and sandwich with the icing). Orange Cream Cheese Icing: Beat cream cheese and butter together until creamy. Gradually beat in the icing sugar and orange juice and zest until you have a smooth creamy icing. Spread over the cooled cake.