Mary Berry Courgette and Lime Cake Recipe

Inspired by the charm of Mary Berry and the allure of sunlit summer days, I embarked on a baking journey that led me to create this Courgette and Lime Cake. Merging the mild essence of courgette with the invigorating punch of lime, this recipe promises a tantalizing twist to the familiar comforts of classic cakes. Every bite feels like a soft breeze on a warm afternoon, making it a must-try for every dessert enthusiast.

Mary Berry Courgette And Lime Cake Recipe Overview:

This cake brings a sunny feel to any table, marrying the mild taste of courgette with a zesty lime punch. In about 50 minutes, you’ll have a cake ready to serve 8-10 people. It’s a delightful treat, especially during summertime, and it’s sure to win hearts with its moist texture and invigorating lime buttercream.

Ingredients:

  • 230g soft light brown sugar
  • 3 eggs
  • 160ml sunflower oil
  • 1½ tsp bicarbonate of soda
  • 220g plain flour
  • ¾ tsp baking powder
  • Courgette flowers, or any edible flowers, to finish (optional)
  • 230g courgettes, trimmed

For the Buttercream:

  • 160g icing sugar
  • 80g unsalted butter, softened
  • 1 lime, zest, and juice, plus extra zest to finish

Instructions:°

  1. Preheat the oven to 180°C (160°C fan). Grease your cake tin and line with baking parchment.
  2. In a mixing bowl, whisk together the eggs. Also, add sunflower oil and brown sugar then whisk again. Keep whisking until well combined.
  3. Take a separate bowl, sift together the flour, baking powder and bicarbonate of soda.
  4. Gradually fold the dry ingredients into the wet mixture.
  5. Grate the courgettes and fold them into the batter, ensuring they are distributed evenly.
  6. Pour the batter into the prepared cake tin. Now bake for about 35-40 minutes. Insert a skewer in the middle of the cake, if it comes out clean your cake is done.
  7. Now keep your cake in the cake tin for about 10 minutes to become cool. Then transfer it to a wire rack to cool completely.

For the buttercream:

  1. Beat the softened butter with the icing sugar. Keep beating until the mixture becomes creamy and smooth. Add the lime zest and juice, and mix until well combined.
  2. Once the cake is cooled, spread the buttercream over the top. Garnish with additional lime zest. You can also use edible flowers to decorate if you want.

Nutritional Value (per slice):

Calories: 280

Total Fat: 14g

Saturated Fat: 4g

Cholesterol: 40mg

Sodium: 150mg

Total Carbohydrates: 35g

Dietary Fiber: 1g

Sugars: 22g

Protein: 3g

Also Try: Mary Berry Black Forest Gateau Recipe

FAQs:

What makes the Courgette and Lime Cake different from a regular carrot cake?

While both cakes incorporate vegetables to provide a unique texture and moisture, the Courgette and Lime Cake offers a distinct flavor profile. Instead of the earthy and sweet taste of carrots, courgettes (or zucchinis) provide a more neutral, slightly nutty taste. The addition of lime to the cake introduces a refreshing, tangy dimension, making it a vibrant and zesty alternative to the more traditional carrot cake.

How can I ensure my Courgette and Lime Cake remains moist?

There are a few tricks to ensure your cake remains moist:

  1. Do not overbake: Start checking the cake a few minutes before the recommended baking time. Use a skewer or toothpick; if it comes out with a few crumbs, it’s done.
  2. Use fresh courgettes: Ensure that the courgettes are fresh and not too old or dried out. Older courgettes tend to have less moisture.
  3. Store correctly: Once baked, allow the cake to cool completely before storing it in an airtight container. This prevents it from drying out.

Can I freeze the Courgette and Lime Cake for later consumption?

Absolutely! Once the cake is completely cooled, you can wrap it tightly in cling film or aluminum foil, ensuring it’s sealed properly. Then, place it in a freezer-safe bag or container and store it in the freezer. For best results, it’s recommended to freeze the cake without the icing. When you’re ready to consume, thaw the cake at room temperature and then add the icing.

I don’t have courgette flowers or edible flowers for garnishing. What else can I use?

If you don’t have courgette flowers or other edible flowers, there are plenty of alternatives to garnish your cake:

  1. Lime Zest: A simple sprinkling of extra lime zest can be visually appealing and amplify the zesty flavor.
  2. Chopped Nuts: Toasted walnuts, pecans, or even almonds can add a nice crunch and contrast to the cake’s texture.
  3. Shredded Coconut: Lightly toasted shredded coconut can complement the tropical vibe of the lime and add a delightful texture.

I’m trying to cut down on sugar. Can I reduce the amount in this recipe?

Yes, you can reduce the sugar, but it may slightly alter the cake’s taste and texture. If you’re looking to cut down on sugar, consider reducing the amount in the cake batter by 10-20%. However, note that making significant reductions can affect the cake’s moistness and overall structure. For the icing, you can explore alternatives like using a sugar substitute or opting for a lighter glaze made with lime juice and a minimal amount of sugar or sweetener. Always taste as you go to ensure you’re satisfied with the result.

Conclusion:

This Courgette and Lime Cake is not just a twist on the classic carrot cake but a stand-alone masterpiece. It’s fresh, tangy, and perfect for those who enjoy a hint of zest in their desserts. The addition of courgette provides a unique moisture and slight crunch, making every bite memorable. I genuinely hope you give it a try and enjoy it as much as I did! Happy baking!

Courgette and Lime Cake Recipe Mary Berry

Mary Berry Courgette and Lime Cake Recipe

Total Time 50 minutes
Course Dessert
Cuisine British
Servings 10 people
Calories 280 kcal

Ingredients
  

  • 230 g Soft light brown sugar
  • 3 Eggs
  • 160 ml Sunflower oil
  • tsp Bicarbonate of soda
  • 220 g Plain flour
  • ¾ tsp Baking powder
  • Courgette flowers or any edible flowers, to finish (optional)
  • 230 g Courgettes trimmed

For the Buttercream

  • 160 g Icing sugar
  • 80 g Unsalted butter softened
  • 1 Lime zest and juice, plus extra zest to finish

Instructions
 

  • Preheat the oven to 180°C (160°C fan). Grease your cake tin and line with baking parchment.
  • In a mixing bowl, whisk together the eggs. Also add sunflower oil and brown sugar then whisk again. Keep whisking until well combined.
  • Take a separate bowl, sift together the flour, baking powder and bicarbonate of soda.
  • Gradually fold the dry ingredients into the wet mixture.
  • Grate the courgettes and fold them into the batter, ensuring they are distributed evenly.
  • Pour the batter into the prepared cake tin. Now bake for about 35-40 minutes. Insert a skewer in the middle of the cake , if it comes out clean your cake is done.
  • Now keep your cake in the cake tin for about 10 minutes to become cool. Then transfer it to a wire rack to cool completely.

For the buttercream

  • Beat the softened butter with the icing sugar. Keep beating until the mixture becomes creamy and smooth. Add the lime zest and juice, and mix until well combined.
  • Once the cake is cooled, spread the buttercream over the top. Garnish with additional lime zest. You can also use edible flowers to decorate if you want.

Leave a Comment

Recipe Rating