Courgette & Lime Cake...

This is a bit different. It's moist like a carrot cake (due to the courgette) and has a lovely tangy lime icing.

• Preheat oven to 180°C. Line a 20x20 square tin.
• Soak the sultanas in a little water and grate the courgette.
• Beat the eggs, oil and sugar until frothy.
• Sieve in the flour and bicarbonate of soda, stir to combine.
• Stir in courgette and drained sultanas.
• Pour into the tin and bake for around half an hour.

Icing:
• Beat the butter until soft.
• Gradually beat in the icing sugar occasionally ading some of the lime juice to keep loose.
• Add lime juice to taste.
• Spread on cooled cake and sprinkle with grated lime zest.

Notes:
• Sultanas optional.
• Adapted from this recipe
• Makes at least 12 slices.