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    Courgette & yuzu cake

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    Courgette & yuzu cake

    By Chetna Makan

    • Vegetarian
    • Preparation time: 30 minutes + cooling
    • Cooking time: 45 minutes
    • Total time: 1 hour 15 minutes + cooling

    Serves: 10 - 12


    200ml sunflower oil
    200g golden caster sugar
    4 large eggs
    2 tbsp yuzu juice
    250g self-raising flou
    1 tsp bicarbonate of soda
    250g courgette (about 1 large), grated 

    340g soft cheese
    85g icing sugar
    1 tbsp yuzu juice


    1. Preheat the oven to 180ÂșC, gas mark 4. Grease and line a 23cm round springform cake tin. In a large bowl, use electric beaters to mix together the oil, sugar and eggs for 2 minutes until light and fluffy. Add the yuzu juice, flour, bicarbonate of soda, a pinch of salt and the grated courgette; carefully fold in until just combined. 

    2. Spoon the mixture into the prepared cake tin. Bake for 40-45 minutes, until a skewer inserted into the centre comes out clean. Allow to cool completely in the tin.

    3. In a large bowl, beat the soft cheese, icing sugar and yuzu juice until smooth. Spread this over the top of the cake and serve.

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    Cook's tip: Yuzu is a citrus fruit common in China, Japan and Korea. it has a sour flavour and is often used in East Asian cooking. It also adds an extra layer of flavour to sweet dishes, balancing out the sugar. 


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