Courgette cake is a lovely treat if you fancy something different, and Tom Kerridge has just the perfect way to make a mouthwatering treat.
Courgette cake is a great way to use up an abundant courgette crop from the garden! One of our favourite Tom Kerridge recipes (opens in new tab) , this cake is moist and light.
It will take you just 10 mins to make this cake and another 50 mins to bake it. This means you will have a delicious cake ready to be devoured in just over one hour!
A slice of this courgette cake contains 365 calories, but with the use of sweetener there isn't too much sugar (opens in new tab) in this recipe.
Chef Tom Kerridge says: 'Like the carrots in a carrot cake (opens in new tab), courgette keeps this delicious cake lovely and moist. A light cream cheese (opens in new tab) and lime icing provides a refreshing contrast. The cake will keep in the fridge for a couple of days – just bring it to room temperature before serving to enjoy it at its best.'
Preheat the oven to fan 180°C/gas 4. Spray a 900g (2lb) non-stick loaf tin with a few sprays of oil.
Using a stand mixer or electric hand whisk and large bowl, cream together the margarine, caster sugar and sweetener until light and fluffy. Add the eggs, one at a time, beating well after each addition.
Sift the flour, bicarbonate of soda and ground cardamom together over the mixture, add the vanilla seeds and lime zest and fold in gently, using a spatula, until just combined. Lastly, fold in the grated courgettes.
Spoon the cake mixture into the prepared tin and gently level the surface. Bake on the middle shelf of the oven for 50–60 minutes. To test, insert a skewer into the middle of the cake: it should come out clean; if not give it a little longer.
Once cooked, leave the cake to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
To make the icing, in a bowl, whisk the icing sugar, cream cheese and lime juice together until smoothly combined.
Spread the icing on top of the cake and sprinkle with the lime zest. Cut into 8 thick slices to serve.
Tom Kerridge is a celebrated English Michelin-starred chef who has been dazzling the professional cooking scene since 1991. His French, British, and fusion style cooking has created delicious, much loved recipes over the years that has earned his pubs multiple Michelin stars.
Like many other celebrity chefs he’s also explored other creative industries by being a child actor starring in several small television parts, until the age of 18 where he then attended culinary school.
In 2005, he and wife Beth Cullen-Kerridge opened their pub The Hand & Flowers, which gained its first Michelin star in its opening year. It then went on to make history by being the first pub to earn a second Michelin star in 2012.
His recipes are always packed with delicious, aromatic flavours like his chicken pho recipe, and indulgent smoked pastrami burger are easy crowd pleasers and becoming family favourites.
Most recently Tom has opened his first London restaurant in 2018 at Corinthia Hotel London, as well as The Butchers Tap, a butchers and pub all under one roof.
His work within television has continued over the years with multiple appearances on shows such as Saturday Kitchen and the Great British Menu, as well as fronting his own series for BBC How to Lose Weight For Good and Top of the Shop. Now you’ll find him presenting Food and Drink which he’s been a part of since 2015.
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