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.

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Lemon Drizzle Cake...

This is dead simple, but extremely tasty. It is made from a straightforward Victoria sponge mixture, with the addition of lemon once baked.

• Preheat oven to 180°C, and line a standard loaf tin
• Beat butter and sugar until creamy
• Beat in eggs one-by-one with a little flour if looks like might separate
• Stir in flour and lemon zest
• Bake for 45-50mins (or until skewer comes out clean)
• Meanwhile, mix the icing sugar and lemon juice together to make a loose icing/syrup
• Leave in tin and use a skewer or cocktail stick to prick the top all over
• Gently and slowly pour over the icing so that it soaks into the cake and leave to cool in the tin. The icing will form a slight sugary crust and the cake will be intensely lemony.

Notes:
• Serves 8-10.
• No need to make this in a loaf tin, a standard round 20-23cm tin would do the job too.

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