CourgetteDessertsLemonOlive Oil

Courgette and Lemon Cake

Although courgette may not be a typical cake ingredient, it’s a great way to enhance the texture and moisture whilst also adding extra nutrients – so what’s not to love? Made even more delicious with Filippo Berio Mild & Light Olive Oil and zingy fresh lemon icing, this simple cake is perfect for a mid-morning treat.

Prep Time: 15 mins
Cooking Time: 40-45 mins
10 people

Used in this recipe

Ingredients

2 x large eggs
100g soft light brown sugar
100g caster sugar
120ml Filippo Berio Mild & Light Olive Oil
2 lemons, zest and juice
1 tsp vanilla extract
175g plain flour
1 tsp baking powder
1/4 tsp bicarbonate soda
1/4 tsp salt
225g courgette, grated and squeezed of excess liquid
225g icing sugar

Method

Preheat oven to 180ºC and lightly oil a loaf tin. Line the tin with parchment paper.
Beat together the eggs, both sugars and Filippo Berio Mild & Light Olive Oil until light and airy.
Add the juice and zest of 1 lemon, vanilla extract and stir together.
Gradually fold in the flour a few stages at a time. Add the baking powder, bicarbonate and salt.
Stir in the grated courgette.
Place the cake mix in the loaf tin and bake for 40-45 minutes, until a skewer comes out clean. Remove from the oven and leave to fully cool on a cooling rack.
When the cake is fully cooled, remove from the tin and drizzle it with icing. To make the icing: whisk the icing sugar with the juice and zest of 1 lemon and drizzle all over the top of the cake.

Mild & Light In Colour Olive Oil

From £10.99

This Olive Oil is a healthy substitute for other cooking oils. With its high smoke point it is the ideal choice for frying, stir-frying and baking. The light bouquet allows the natural flavour of food to come through.