The recipe
Courgette and Lemon Cake
Ingredients 2 x large eggs 100g soft light brown sugar 100g caster sugar 120ml Filippo Berio Mild & Light Olive Oil 2 lemons, zest and juice 1 tsp vanilla extract 175g plain flour 1 tsp baking powder 1/4 tsp bicarbonate soda 1/4 tsp salt 225g courgette, grated and squeezed of excess liquid 225g icing sugar […]
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Ingredients
- 2 x large eggs
- 100g soft light brown sugar
- 100g caster sugar
- 120ml Filippo Berio Mild & Light Olive Oil
- 2 lemons, zest and juice
- 1 tsp vanilla extract
- 175g plain flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate soda
- 1/4 tsp salt
- 225g courgette, grated and squeezed of excess liquid
- 225g icing sugar
Method
- Preheat oven to 180ºC and lightly oil a loaf tin. Line the tin with parchment paper.
- Beat together the eggs, both sugars and Filippo Berio Mild & Light Olive Oil until light and airy.
- Add the juice and zest of 1 lemon, vanilla extract and stir together.
- Gradually fold in the flour a few stages at a time. Add the baking powder, bicarbonate and salt.
- Stir in the grated courgette.
- Place the cake mix in the loaf tin and bake for 40-45 minutes, until a skewer comes out clean. Remove from the oven and leave to fully cool on a cooling rack.
Cooked With
Mild & Light in colour
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