GOURGETTE AND LIME CAKE

135 ml sunflower oil
200 g castor sugar
3 xtra large eggs
300 g self-raising flour
5 ml bicarbonate of soda
5 ml baking powder
400 g courgettes, grated on rough side
finely grated zest of 2 limes (See my notes above re juice of 2 limes. Replacing limes, only use juice of 1 lemon)
125 ml pecans, chopped, optional
Cream cheese icing:
200 g icing, sifted
200 g Stork bake margarine
230 g tub Lancewood plain cream cheese

Preheat the oven to 160ºC.
Spray ‘n Cook 2 x 20 x 20 cm cake tins or use bigger baking tin.
Beat oil, sugar and eggs till light and fluffy.
Sift dry ingredients and add to the egg mixture.
Add grated courgettes, zest and lime juice to creamed mixture.
Mix and add pecans if using.
Pour into greased tins or tin.
Bake 40 – 50 min or till skewer comes clean.
Cool for 10 min in tin and turn out. Cool.
Use cream icing.

Beat icing and margarine till creamy. Gently stir in cream cheese, don’t over mix.
Ice the cake to choice.

Recipe and photo: Ronelle Morgan