蜜芽传媒

Lemon Lime Drizzle Cake

Ingredients

350g Courgettes coarsely grated
125ml sunflower oil
3 large eggs
Zest of 1 lime and 1 lemon
300g Self Raising Flour
1 tsp baking powder

For the lemon lime drizzle topping.

2 tablespoons dark brown sugar
Zest of 1 lemon, 1 lime
Juice of 2 lemons and 2 limes

Pre-heat the oven to 180c/ gas4.

Mix the courgettes with the sunflower oil eggs, and lemon and lime zest. Fold in the flour and baking powder. Pour the mixture into 1 large loaf tin, round tin or individual loaf/cake tins.

Bake for 30 minutes (small cakes) or 40 minutes to an hour (large cake).

While the cake is baking, make the lemon lime drizzle. Put the sugar, sext and juice into a saucepan and heat gently until the sugar has dissolved, then reduce the mixture on a medium heat until you have a syrupy mixture.

When you take the cake out of the oven, pour the syrup straight onto the hot cake. Sprinkle with Demerara or granulated sugar and leave to cool, or you could serve this hot as a pudding with lemon custard or cream.

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