- thin courgettes 300g, coarsely grated
- ripe avocado 75g (weight after peeling and stoning)
- sunflower oil 75ml, plus a little extra for greasing
- limes 2, zested and juiced
- golden caster sugar 175g
- eggs 3 large, beaten with a fork
- vanilla extract 1 tsp
- self-raising flour 350g
- baking powder 1 tsp
- icing sugar 140g
- lime 1, zested and juiced
Heat the oven to 180C/fan 160C/gas 4. Oil and line a 900g loaf tin with a long strip of foil and a long strip of baking paper that comes up and above the narrow ends of the tin. Put the grated courgette into a clean tea towel and squeeze out as much liquid as you can.
Blend the avocado with the oil in a food processor until smooth. Tip the courgette into a big bowl with the avocado oil, lime zest, sugar, eggs and vanilla. Stir together to mix thoroughly, then fold in the flour and baking powder. Scrape into the tin and bake in the oven for 1 hour.
Test the cake by pushing a skewer into the centre and checking it comes out clean – if there’s still some wet mixture, bake for another 15 minutes and re-test. Cool for 20 minutes in the tin, then lift the cake out onto a wire rack. Prick the top with some more skewer holes, and drizzle over the juice from 1 lime. Leave to cool completely on the wire rack.
When the cake is cool, peel off the paper. Sift the icing sugar into a bowl, then mash in enough lime juice to make a stiff but runny icing – you should have one lime left-over from the cake, and one new one. Drizzle the icing thickly over the cake and scatter with the last of the zest. Let it set for another 20-30 minutes, before slicing and eating.
Original Post: olivemagazine September 22, 2016