Summer Courgette Cake



Preparation Time: 15 mins approx
 
Notes:
 
Ingredients:

Courgette Cake with Roman 

 

Ingredients 

 225g unsalted butter 

 225g light brown sugar 

 4 free range eggs 

 1 teaspoon cinnamon 

 1 teaspoon salt 

 ¼ teaspoon nutmeg 

 175g self raising flour 

 5ml baking powder 

 50g ground almonds 

 125g walnut pieces chopped 

 350g young courgettes peeled and grated 

 225g cream cheese 

 10ml clear honey 

 1 teaspoon Roman Vinaigre 

 

Method 

1. Grease and line a round 20cm cake tin 

2. Cream together the butter and sugar until pale and fluffy. Beat the yolks then stir 

3. Sift the flour and baking powder then stir in the ground almonds and 100g of the 

walnuts, together with the nutmeg, cinnamon and courgettes 

4. Whisk the egg whites until stiff, then fold into the cake mixture 

5. Pour into the greased tin and bake at 180°C/350°F, gas mark 4 for approx 1½ hours 

6. Leave to cool slightly before tipping out onto a wire tray 

7. For the topping, beat together the cheese, honey and Roman Vinaigre and spread 

over the top of the cake 

8. Decorate with remaining walnuts 

Courgette Cake with Roman 

 

Ingredients 

 225g unsalted butter 

 225g light brown sugar 

 4 free range eggs 

 1 teaspoon cinnamon 

 1 teaspoon salt 

 ¼ teaspoon nutmeg 

 175g self raising flour 

 5ml baking powder 

 50g ground almonds 

 125g walnut pieces chopped 

 350g young courgettes peeled and grated 

 225g cream cheese 

 10ml clear honey 

 1 teaspoon Roman Vinaigre 

 

 
Method:

Method 

1. Grease and line a round 20cm cake tin 

2. Cream together the butter and sugar until pale and fluffy. Beat the yolks then stir 

3. Sift the flour and baking powder then stir in the ground almonds and 100g of the 

walnuts, together with the nutmeg, cinnamon and courgettes 

4. Whisk the egg whites until stiff, then fold into the cake mixture 

5. Pour into the greased tin and bake at 180°C/350°F, gas mark 4 for approx 1½ hours 

6. Leave to cool slightly before tipping out onto a wire tray 

7. For the topping, beat together the cheese, honey and Roman Vinaigre and spread 

over the top of the cake 

8. Decorate with remaining walnuts 


 
Serves: 6
 
     
 
 
Browse Recipes
All Recipes
 
Browse Recipes By Course
Starters
Main Course
Deserts
Side Dishes
 
Browse Recipes By Dish
Dairy
Fish
Fruit
Meat
Vegetarian