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Courgette and Orange Cake with Cream Cheese Frosting

This delicious cake is surprisingly light and the orange flavor really comes through. Speckled with plump golden raisins and green ribbons of shredded zucchini, this lovely loaf is meant to meet a hot cup of tea. It is super moist and keeps quite well when wrapped air tight. If you like carrot cake, this will be right up your street. And of course, what isn’t improved with a bit of cream cheese frosting?

Courgette and Orange Cake with Cream Cheese Frosting

For the cake:

12 oz. courgettes (no need to peel them) ( 2 cups packed)
7 oz. soft brown sugar (scant 1 cup lightly packed)
4 fl. oz. vegetable oil
3 eggs, lightly beaten
grated zest of 1 orange
1 tsp. vanilla extract
4 oz. golden raisins (¾ cup)
11 oz. self-rising flour (2¾ cups minus 2 tbs.)
1 tsp. baking powder

For the frosting:

7 oz. full-fat cream cheese, at room temperature
4 oz. confectioner’s sugar (1 cup)
good grating of orange zest

Heat the oven to 350°F. Lightly oil and line a large 8-cup loaf tin.

Finely grate the zucchini, then squeeze out as much liquid as you can with your hands. (Too much liquid will make the cake soggy.)

Stir the zucchini with the sugar, oil, eggs, orange zest, vanilla, and raisins. Fold in the flour and baking powder until just combined. Do not over-mix.

Scrape the batter into the prepared tin and bake for 50-55 minutes until a skewer comes out clean. Remove from the tin and leave to cool.

Meanwhile, beat the cream cheese with the confectioner’s sugar. Spread over the cooled cake and scatter with grated orange zest.

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