Refined Sugar Free Courgette Cake
Ingredients
- 200ml sunflower oil
- 3 large eggs
- 150ml runny honey
- 400g courgette, grated then squeezed in a tea towel to remove water
- 275g whole meal self-raising flour
- 2 tsp baking powder
- 2 tsp mixed spice
- 1 tsp ground cinnamon
- 150g mixed dried raisins
- 1 orange, finely grated zest only
- Frosting
- 400g full-fat cream cheese
- 50g unsalted butter, softened to room temp
- 50ml maple syrup
Preparation
Preheat the oven to 180C/160C Fan and line a 20cm cake tin
Pour the oil, eggs and honey into a large mixing bowl, whisk together, then add the courgette and mix
In a separate bowl, sieve the flour, baking powder, mixed spice and cinnamon together, then add the mixed currants and orange zest and stir to coat in the flour
Gradually add the flour mixture into the courgette mixture and stir gently until combined. Add the mixture to the baking tin and bake for 40 mins or until a knife inserted in the middle comes out clean. (Cover with foil halfway to stop the top burning if it's looking dark.)
Allow to cool in the tin for 5 mins, then transfer to a wire rack to cool completely
Make the frosting: place the cream cheese, butter and maple syrup in a bowl and beat until smooth. Spread on top of the cake to decorate it
