Saturday 1 September 2012

Courgette and Walnut Cake

Courgette and Walnut Cake

150g/ 6oz butter
 
150g /6oz caster sugar
 
3 eggs
 
150g/6oz SR flour
 
300g/12oz grated courgette
 
50g/2oz chopped walnuts
 
Rind and juice of 1 orange
 
For the butter cream filling:
 
100g / 4oz soften butter
 
200g/8oz icing sugar
 
Juice of ½ orange
 
25g /1oz toasted walnuts (chopped)
 
1.      Cream butter and sugar together till light and fluffy.
 
2.      Add in beaten eggs. Add in grated courgette, walnuts and orange rind and juice.
 
3.      Fold in the SR flour.
 
4.      Divide the cake mixture into two prepared 20cm/8 inch sandwich cake tins.
 
5.      Bake in the oven (180C/350F/Gas mark 5 for 25 to 30 minutes.
 
6.      Turn out onto a wire rack to cool.
 
7.      For the butter cream, Cream butter and icing sugar together. Mix in orange juice and chopped walnuts.

 
8.  Spread the butter cream on the courgette cake. Sandwich together. Sprinkle with icing sugar on top. Serve with a cup of tea.

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