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Courgette & yuzu cake
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By Chetna Makan
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 180ºC, 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.
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.
Typical values per serving:
Per serving (for 10)
This recipe was first published in July 2021.
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