Quick cakes

Cake made of orange and courgette decorated with frosting made of cream cheese

Prep:10 mins
Cook:50 mins

Serves 12 slices

Nutrition per serving

  • kcal391
  • fat20g
  • saturates7g
  • carbs49g
  • sugars31g
  • fibre2g
  • protein5g
  • salt0.5g

Don’t bother with that carrot cake. This light and moist courgette cake is bursting with flavor and pairs well with a cup of tea.


  • 350g of courgettes (no need to peel them)
  • 200g of soft brown sugar
  • 250ml sunflower oil
  • three large eggs well beat
  • grated zest 1 orange
  • 1 tsp vanilla extract
  • 100g sultanas
  • 300g self-raising flour
  • 1 tsp baking soda
  • 200g full-fat cream cheese
  • 100g icing sugar, sifted


  1. Bake at 180C/160C/gas 4. Lightly oil the 1kg loaf tin with a piece of baking paper. Finely grate the courgettes, then squeeze the most liquid you can use your hands (too much liquid will make the cake wet).
  2. Mix the courgettes in the sugar and eggs, sunflower oil vanilla, orange zest, and sultanas. Fold into the baking powder and flour until the courgettes disappear. But do not overmix.
  3. Scrape the batter into the tin, then bake for about 50 minutes until a skewer poked into the cake is clean. Take the cake out of the tin, and let cool on an air-tight rack.
  4. In the meantime, mix the cream cheese along with the frosting sugar (don’t overbeat or you’ll make the mix too soft) Then chill. Spread it over the cake once it has cooled Sprinkle with the zest, and chill until you are ready to serve. The cake will last for about up to a week in the refrigerator.

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