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sunflower oil eggs clear honey flour baking powder bicarbonate of soda salt vanilla essence courgettes butter cream cheese butter icing sugar vanilla
Viewed: 79 - Published at: 6 years agoIngredients
- 200 ml sunflower oil
- 4 eggs
- 4 tablespoons clear honey
- 225 g plain flour
- 2 teaspoons baking powder
- 12 teaspoon bicarbonate of soda
- 1 pinch salt
- 1 teaspoon vanilla essence
- 175 g courgettes, grated
- 1 dash butter, for greasing
- 40 g cream cheese, for the icing
- 1 tablespoon butter, for the icing
- 170 g icing sugar, sifted, for the icing
- 12 teaspoon vanilla essence, for the icing
Method
- Preheat oven to 180C/350F/Gas 4.
- Whisk together the oil, eggs and honey in a bowl, until well combined.
- Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated courgette and beat well.
- Pour the mixture into a greased 23cm/9in cake tin and put in the oven for one hour until a skewer poked into the centre comes out clean.
- Leave to cool on a wire rack and remove from the tin when cool.
- For the icing, beat the cream cheese and butter together in a bowl until light and fluffy.
- Add the sifted icing sugar and vanilla essence and stir until combined.
- When the cake is cool, using spatula or flat knife, spread the icing across the cake.
