Tomato salad with sizzled chorizo vinaigrette
Show of your garden glut with a rainbow salad of different tomato varieties finished with cannellini beans, red onion and a spicy chorizo dressing
Courgette & orange cake with cream cheese frosting
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- 12 slices
Skip to ingredients
For the cake
- 350g courgettes(no need to peel them)
- 200g soft brown sugar
- 125ml sunflower oil
- 3 large eggslightly beaten
- grated zest 1 orange
- 1 tsp vanilla extract
- 100g sultanas
- 300g self raising flour
- 1 tsp baking powder
for the frosting
- 200g full-fat cream cheese
- 100g icing sugarsifted
- good grating of orange zest
Nutrition: per serving
- kcal391
- fat20g
- saturates7g
- carbs49g
- sugars31g
- fibre2g
- protein5g
- salt0.5g
Method
step 1
Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
step 2
Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix.
step 3
Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
step 4
Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.
