Fig and Courgette Cake recipe

  • Serves 8
  • 15 mins to prepare and 45 mins to cook
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Fig and Courgette Cake
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Customer recipe by Claire Hughes
Added 70 months ago

My little girl loves baking and we do a lot of 'experimental cooking' this is one of my more succesful methods to sneak veggies in to things without her realising - she is convinced (by her own doing) that the courgette is cucumber - and she likes those :) I choose figs to sweeten it up a bit and wattle seed because I like the nutty flavour and feel that without it it would be a bit bland, you could easily substitute this for cinnemon or something similar if you prefer.

Heat the oven to 170 degrees.

Cream 125g of the butter with the caster sugar.

Add egg slowly and beat in to mixture.

Remove some of the excess water from the courgette by squeezing in gently in a clean cloth. Add grated courgette, salt and wattle seed to mixture and mix well.

Sift in flour, cream of tarter and bicarbonate of soda.

Add figs and pour mixture in to a greased and lined loaf tin. Cook for 40 mins. Take out of oven and leave to cool on a wire rack.

Once cake is cooled mix cream cheese, remainder of butter, vanilla essesnce and icing sugar together and spread on top of cake.

As ovens can vary check cake with a skewer. I‘m sure you could make this a bit prettier than we do, usually we can‘t wait long enough for it to cool down before we are spooning on the topping. It‘s also delicious warm with Vanilla IceCream.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 150g Golden caster sugar
  • 165g Butter
  • 1 Egg (beaten)
  • 200g Courgette (Skin removed then grated)
  • 100g Plain white flour
  • 100g Wholemeal flour
  • large pinch Salt
  • 1/8 teaspoon Cream of Tartar
  • 5/8 teaspoon Bicarbonate of Soda
  • 1 teaspoon Wattle seed
  • 3 Black figs (cut in eighths)
  • 100g Soft cheese
  • 1 teaspoon Vanilla essence
  • 50g Icing sugar
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