Whereas a carrot cake tends to be spiced with cinnamon, this cake uses vanilla. Vanilla remains my absolute favourite ingredient in baking so I added some to the frosting too. It is one of the great joys of baking to open a bottle of vanilla extract and inhale…my name is the Caked Crusader and I am a vanillaholic.
As with carrot cake, the sponge was incredibly light and moist. It was unusual to bite into a cake and see flecks of green but this was easy to overcome given the deliciousness of the cupcakes (plus, most people would probably just think it was lime zest). The frosting was particularly popular – much creamier than a buttercream – and felt light and whippy in your mouth; more ice cream than buttercream. It was very difficult to stop at one cake!
Mr CC really took against the concept of courgette cakes – every time I mentioned I was making this recipe he would produce a repulsed shudder of Oscar worthy proportions. I asked him why and his objection was that courgette, unlike carrot, was a wetter vegetable and he hated the thought of vegetable juice in a cake. I’m sure you can predict how the story ends....guess who really liked them?
125g golden caster sugar
125g self raising flour
60g courgette, coarsely grated – this is about half a medium courgette
20g walnuts, roughly chopped
125g icing sugar
1 teaspoon vanilla extract