Course: Main
Servings: 8 people
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Ingredients:
Cake
- Unsalted butter - 120 grams
- Vegetable oil - 125 ml
- Caster sugar - 100 grams
- Soft Brown sugar - 200 grams
- Shetland free range eggs - 3
- Shetland Dairies milk - 130 ml
- Plain flour - 350 grams
- Cocoa powder - 4 tbsp
- Baking powder - 2 tsp
- Courgettes - 450 grams (finely grated)
- Vanilla extract - 1 tsp
Icing
- Unsalted Butter - 175 grams
- Icing Sugar - 350 grams
- Cocoa Powder - 50 grams
- Water -
Instructions:
- Grease and line a non stick 20cms/9 inch clipsided tin.
- Turn oven on to 190c/gas mark 5
- Put butter, vegetable oil and both sugars into a bowl and beat together until light and fluffy( i would put it into my kenwood with the k beater). Gradually add the eggs and then the milk.
- Sift the dry ingredients and fold them into the mixture, finally add courgettes and vanilla.Spoon into the tin and smooth the top.Bake 35-40 minutes or until the skewer comes out clean.
- Whilst the cake is cooking prepare the icing.Cream the butter then add the sifted icing sugar and cocoa and beat to soft. Add a little water to lighten the texture.
- When cake is cooked leave to cool on a wrack. when cold remove from tin and place on a plate. Carefully cover the top of the cake with the icing and serve.