This recipe is perfect for Courgette gluts! Both the sunflower oil and courgette make the sponge light and moist. A perfect summer cake!
This recipe is tweaked from the Hummingbird Bakery.
For the sponge (20-21 cm diameter cake tins. Two deep tins or three shallow):
3 large eggs
300 ml sunflower oil
300 g soft light brown sugar
1 tsp vanilla essence
300 g plain flour
1 tsp baking power
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
300 g grated courgettes – SQUEEZE out excess juices!
100 g walnuts, roughly chopped, plus 10-12 extra halves to decorate
For the frosting:
250 g unsalted butter, softened
1 1/2 tsp ground cinnamon, plus extra for dusting
250 g icing sugar
50 g plain Greek yogurt
- Preheat the oven to 170 C. Line the bases of the sandwich tins with baking parchment.
- Using a hand-electric whisk or a freestanding electric mixer with the paddle attachment, mix together the eggs, sunflower oil, sugar and vanilla essence until they are all combined.
- Sift together the flour, baking powder, bicarbonate of soda and the ground spices, With the mixer or electric whisk running on a low speed, add these to the eggs, sugar and sunflower oil in two batches, beating well after each additional until all ingredients are incorporated. Lastly, add the courgettes and chopped walnuts to the batter, mixing them in thoroughly.
- Divide the cake batter evenly between the prepared cake tins and bake for 35-40 minutes or until golden on top and springy to the touch. Allow the cakes to cool in the tins for a few minutes before carefully turning them out to a wire rack to cool completely.
- While the cakes are cooling, make the frosting. Mix together the butter, cinnamon and icing sugar using the electric whisk or freestanding mixer with the paddle attachment. Keep mixing until the butter is fully incorporated and the mixture turns a lighter cream colour.
- Add the yogurt and mix on a low speed until all ingredients are combined, then increase the speed and beat until the frosting is light and fluffy.
- Once the cake layers have fully cooled, place the first layer of sponge on a plate or cake card and top 3-4 tablespoons of the frosting, smoothing it out using a palette knife and and adding a little more if needed. Sandwich the second layer of cake on top and add another 3-4 tablespoons of the frosting, then add the final layer and use the remaining frosting to cover the top and sides of the cake.
- To finish, you can make a swirled pattern in the frosting using the tip of your palette knife. Dust with a little ground cinnamon and decorate with walnut halves.