Spiced Courgette Cake Slices Recipe by CakesByThea
This courgette cake slices recipe is full of autumnal spices to warm you up this October. Paired with a smooth cream cheese frosting, you can’t go wrong with this cake on a dark, cold evening.
– 350g caster sugar
– 3 eggs
– 350ml sunflower oil
– 1 tsp vanilla extract
– 350g plain flour
– 2tsp baking powder
– 1 tsp bicarbonate of soda
– 2 tsp cinnamon
– 1 tsp ground ginger
– 350g courgettes (grated)
– 75g walnuts (chopped)
– 350g icing sugar (sifted)
– 50g butter
– 1 tsp vanilla extract
– 150g cream cheese
1. Preheat your oven to 180 degrees celcius. Prepare your tin by greasing and lining it with parchment paper. I used a 6×12 inch rectangular cake tin but you could use regular 8inch circle tin.
2. Place your sugar, sunflower oil, vanilla extract and eggs into a mixer and beat until pale and fluffy.
3. Mix the flour, bicarb, baking powder and spices in a bowl and sift into the sugar mixture. Fold in with a spatula until smooth and combined.
4. Finally, fold in the grated courgette and walnuts until they are evenly incorporated. Pour into your prepared cake tin and bake for 15 minutes or until a skewer comes out clean when inserted.
5. While your cake is cooling on a wire rack, prepare your fluffy cream cheese frosting!
6. Beat the butter in an electric mixer until really pale, this ensures a light coloured icing. Next add the cream cheese, vanilla and sifted icing sugar. Beat for around 5 minutes on a medium speed until it is pale, fluffy and thick.
7. Because I used a rectangle cake tin, I cut my cake into individual squares before icing. I then used a piping bag and star nozzle to decorate. Finally, I added a walnut half on top of each slice.
8. If you used a round tin, you could simply just spread the icing on top and place walnut halves all along the edge of the cake!
Tip: For perfect cream cheese frosting, ensure you butter and cream cheese is at room temperature.
With a dream to open her own baking business, Thea is currently doing Culinary Arts at Dublin Institute of Technology, while also working full-time as the pastry chef for The Fat Fox, Camden Row. Thea has been baking for as long as she can remember and at the age of sixteen she began decorating and selling her cakes to order. On her Instagram page you can find her creations from both The Fat Fox and her private clients.