Mint and Courgette Cake with Soft Cream Topping
Mint and Courgette Cake with Soft Cream Topping
155ml sunflower oil, plus a little extra
230g self-rising flower
1tsp baking powder
11/2 tsp ground cinnamon
1/2 tsp mixed spice
1/2 tsp ground ginger
230g light brown muscovado sugar
zest of 1 orange
100g pecan nuts coarsely chopped
3 large eggs beaten
300g coarsely grated courgettes [squeeze out excess liquid]
2 – 3tbsp coarsely chopped mint leaves
Topping
50g butter softened
200g full fat cream cheese
150 icing sugar
Preheat oven to 165C, Oil and line the base of a 18cm spring form cake tin. Sift the flour, baking powder and spices into a large bowl, mix to combine together. Add the sugar, zest, pecan nuts and grated courgettes, stir well to combine. Stir in the beaten eggs and oil, again mix well to combine. Pour into prepared tin and bake in the oven for about 1 hour or until a skewer comes out clean. Transfer to a wire rack to cool.
For the topping, use a hand mixer. Beat the butter until soft and creamy. Add the cream cheese and beat again until well mixed. Sift the icing sugar over the cheese mix and beat until well mixed. Cover with cling film and store in the fridge until needed. Once the cake has cooled down, spread the topping over the top,
cut and enjoy.