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Mary Berry Courgette Cake

Mary Berry Courgette Cake

Mary Berry's courgette cake is one of the most surprisingly delicious bakes you will ever make — light, moist, and finished with a gorgeous cream cheese frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 545
Ingredients Method Notes

Ingredients
  

  • Courgette Sponge:
  • 300 g courgettes coarsely grated and squeezed dry
  • 200 ml sunflower oil
  • 3 large eggs room temperature
  • 250 g caster sugar
  • 300 g self-raising flour
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • ½ tsp mixed spice
  • ½ tsp freshly grated nutmeg
  • 1 tsp vanilla extract
  • Zest of 1 unwaxed lemon
  • 100 g walnut pieces roughly chopped
  • Pinch of salt
  • Lemon Cream Cheese Frosting:
  • 200 g full-fat cream cheese room temperature
  • 100 g unsalted butter softened
  • 300 g icing sugar sifted
  • Zest and juice of ½ unwaxed lemon
  • 1 tsp vanilla extract
  • Decoration:
  • Walnut halves
  • Lemon zest curls
  • Ground cinnamon optional

Method
 

  1. Coarsely grate courgettes. Place in a clean tea towel and squeeze out as much moisture as possible. Set aside.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  3. Whisk sunflower oil, eggs, caster sugar, and vanilla together for 2 minutes until slightly thickened.
  4. Sift in flour, baking powder, cinnamon, mixed spice, nutmeg, and salt. Add lemon zest. Fold gently until just combined.
  5. Fold in squeezed courgette and chopped walnuts until evenly distributed.
  6. Divide equally between tins. Bake for 30–35 minutes until golden and a skewer comes out clean.
  7. Cool in tins 10 minutes. Turn out onto wire rack. Cool completely.
  8. Beat butter alone for 3 minutes until pale. Add cream cheese, icing sugar, lemon zest, lemon juice, and vanilla. Beat until just smooth.
  9. Sandwich sponges with half the frosting. Spread remainder on top. Decorate with walnut halves and lemon zest.

Notes

Squeeze grated courgette very thoroughly — this is the most important step.
Do not peel the courgettes before grating.
Always use full-fat cream cheese for the frosting.
Stop beating the frosting the moment it is smooth — overbeating makes it runny.
Stores in the fridge in an airtight container for up to 4 days. Bring to room temperature before serving.
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