Courgette cake
A good day gets even better when courgette cake is on the table! It is incredibly moist thanks to all that courgette, while cinnamon and cardamom contribute a cosy warmth. With a smooth lemon-flavoured cream cheese frosting on top, every slice feels divine. Bake it for a special occasion or a casual get-together, and prepare for some impressed guests.
Ingredients
Courgette cake
Brown sugar | 200 g |
|---|---|
Eggs | 3 |
Flour | 200 g |
Ground cinnamon | 2 tsp |
Ground cardamom | 1 tsp |
Baking powder | 2 tsp |
Coarse salt | ½ tsp |
Butter, melted | 100 g |
Green courgettes, coarsely grated | 300 g |
Cream cheese frosting
Butter, room temperature | 100 g |
|---|---|
Icing sugar | 150 g |
Lemon zest (unwaxed) | 2 tsp |
Cream cheese, room temperature | 200 g |
Instructions
Courgette cake
Cream cheese frosting
Recommended information
Serving suggestion
Select smaller courgettes
Smaller courgettes work best for this cake as they are naturally sweeter and contain fewer seeds, improving both the texture and flavour. When choosing courgettes, look for firm ones with smooth, unblemished skin and a bright green colour.
Use a coarse grater
For a nice texture in courgette cake, use a coarse grater to keep the shreds intact and prevent the cake from becoming too wet. Keeping the skin on helps maintain structure for a light, tender crumb. To remove excess moisture, wrap the grated vegetable in a tea towel and squeeze firmly over the sink, or press it in a sieve with the back of a spoon.
Get the perfect frosting consistency
Aim for a texture like soft butter for a smooth, easy-to-spread frosting. If it is too runny, refrigerate it for 15 minutes to help it firm up. Overmixing can also cause the frosting to become too soft, so avoid beating it for too long. If needed, add more icing sugar in small amounts (about 25 g at a time) to thicken it, but keep in mind that too much can make it overly sweet. If the frosting is too thick, stir in a small amount of milk or cream until it reaches the right consistency.
Let the cake cool before adding frosting
Allow the courgette cake to cool completely on a wire rack before adding the cream cheese frosting. Frosting a warm cake can cause it to melt and become too runny, losing its smooth texture and structure.
FAQ: Questions about courgette cake
You have made your courgette cake, and now what? Check out our answers to common questions about storing and freezing it so every slice stays as good as the first.
How should I store courgette cake?
Can you freeze courgette cake?
Nutritional values
Nutritional value, per
4311 Kcal
| Fibre | 13.3 gram fibers |
| Protein | 51 gram |
| Carbohydrates | 504.1 gram |
| Fat | 232.5 gram |
Make a wonderfully moist courgette cake
Courgette in a cake? Oh yes, and trust us, it is a game-changer. It gives you a deliciously moist cake that is hard to stay away from. With its delicate taste, courgette almost melts into the batter, working quietly in the background to keep every slice light and tender. You might not see it at first glance, but it is the reason this cake stays as good on day three as it does fresh out of the oven. And the beauty of our courgette cake recipe is that it is super easy to make with basic ingredients.
A hint of warm spice from cardamom and cinnamon
Cardamom and cinnamon may share that cosy warmth, but they each bring their own character to the batter. Cinnamon is sweet and familiar, wrapping the cake in that comforting, homey flavour. In comparison, cardamom has a more delicate warmth, with soft spice and a hint of citrus that gives the cake a light and fragrant aroma.
Crowned with a lemon cream cheese frosting
The cream cheese frosting is literally the icing on the cake here; no figure of speech, we mean it in the most delicious way possible. It is everything a good frosting should be: smooth, creamy, and sweet, but not too sweet.
The cream cheese creates a lovely velvety texture with a mild tang, while the butter adds richness. The icing sugar dissolves seamlessly, contributing to the smooth consistency and, of course, the sweetness. To balance the sweet taste, we stir in lemon zest, which spreads its bright, tangy flavour throughout the frosting, leaving behind a subtle citrusy undertone.
Savour a slice with afternoon tea
Courgette cake fits right in with afternoon tea. Enjoy a slice with a cup of black tea, especially with a splash of milk, to keep things smooth and soften the bitterness. You can also go fully fruity with a light berry blend, a lemon-mint tea, or something floral like chamomile or lavender.
Of course, if the sun is shining, a hot tea might feel like a bit much, so cool it down with some ice cubes or switch it up completely. A chilled glass of homemade lemonade or elderflower cordial is just as refreshing! The citrusy notes in the frosting and the floral undertones in elderflower make for a perfect match. Find a shady spot, pour yourself a drink, and take your time, as this cake deserves to be enjoyed properly.
And when the sweet tooth calls for something extra, there is plenty more to enjoy. Try our silky white chocolate cheesecake for a creamy treat, a simple strawberry mousse with its tart fruitiness, or an easy banana split with ice cream , whipped cream, and all the best toppings.
Add your own style to the recipe
Unlock the full potential of courgette cake with a few flavourful swaps and extras. While we use cinnamon and cardamom for their cosy warmth, nutmeg deepens the spice with an earthy edge, while ginger introduces a subtle heat. They can either take the place of the original spices or work alongside them, layering even more warmth into the cake.
While we love the zest of lemon in the frosting, orange zest creates a softer, sweeter aroma, and lime gives a sharper, more refreshing touch. For a hint of floral sweetness, a drizzle of honey blends into the cream cheese, making the frosting even smoother.
And for those who love a little crunch, chopped walnuts or pecans can be folded into the batter or sprinkled on top of the frosting. Walnuts have a slightly bitter, earthy flavour, while pecans lean towards a mellow, buttery undertone with a natural caramel-like sweetness.
