Courgette, Orange & Thyme Cake
Vegetables are truly remarkable for keeping cakes wonderfully light and moist, and courgettes, with their delicate flavour, are no exception. This recipe offers an easy and incredibly tasty bake where the subtle notes of courgette are beautifully complemented by the bright, zesty orange and the mild, nutty crunch of poppy seeds. A touch of fresh thyme from the garden introduces a subtle, grassy spice that elevates the sweet orange, making this cake an absolute delight for an afternoon treat.
Equipment
- 2lb / 1kg loaf tin
- Mixing bowls
- Hand-held electric mixer
- Grater
Ingredients
For the Cake
- 300 g self-raising flour
- 1/2 tsp baking powder
- 2-3 sprigs fresh thyme leaves picked, plus extra to decorate
- 3 large eggs
- 250 g light soft brown sugar
- 1 orange juice & zest
- 250 ml sunflower oil
- 300 g courgettes approximately 1 large courgette, coarsely grated
- 1 tbsp poppy seeds
For the Cream Cheese Frosting
- 100 g unsalted butter softened
- 200 g icing sugar
- 100 g full fat cream cheese
- 1 orange zest of 1 orange
- 1 tsp poppy seeds
Instructions
- Prepare the Tin: Preheat your oven to 180°C (160°C fan). Grease and line a 2lb / 1kg loaf tin with baking parchment.
- Mix Dry Ingredients: In a large bowl, combine the self-raising flour, baking powder, and the picked fresh thyme leaves. Stir well to ensure they are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, beat the large eggs with the light soft brown sugar, the zest and juice of the orange, and the sunflower oil until thoroughly combined and smooth.
- Prepare Courgettes: Coarsely grate the courgettes onto a clean kitchen cloth. Gather the edges of the cloth together and firmly squeeze out any excess liquid. This step is crucial for preventing a soggy cake.
- Combine Wet and Dry: Add the squeezed courgettes to the wet mixture and mix well. Then, gradually add the flour mixture, folding gently until just combined. Finally, fold in the poppy seeds.
- Bake the Cake: Pour the cake batter into the prepared loaf tin and smooth the top. Bake for 1 hour, or until the cake is beautifully risen, golden brown, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for a while before transferring to a wire rack to cool completely.
- Make the Frosting: To prepare the cream cheese frosting, beat the softened unsalted butter in a bowl with a hand-held electric mixer until light and fluffy. Gradually add the icing sugar, a little at a time, beating until smooth. Finally, add the full-fat cream cheese and gently fold until the frosting is combined and smooth.
- Frost and Decorate: Once the cake is completely cool, spread the cream cheese frosting evenly over the top. Finish by sprinkling with fresh orange zest, a few extra poppy seeds, and some fresh thyme leaves for a beautiful presentation.
Notes
This Courgette, Orange & Thyme Cake is perfect served in slices with a cup of tea or coffee. Its unique blend of flavours makes it a delightful treat for any time of day, especially as an afternoon pick-me-up.