This Mary Berry Courgette Cake Recipe is inspired by the queen of baking’s talent for creating moist, flavorful vegetable-based cakes. It is a light and zesty recipe, which calls for fresh courgettes and a lemon cream cheese frosting. It’s a classic, foolproof recipe, ready in about 1 hour 15 minutes.
Mary Berry Courgette Cake Recipe Ingredients
For the Cake:
- 250 g (9 oz) self-raising flour
- 1 teaspoon baking powder
- 150 g (5 oz) caster sugar
- 50 g (2 oz) walnuts or pecans, chopped (optional)
- 250 g (9 oz) courgettes, unpeeled and coarsely grated
- 3 large eggs
- 150 ml (1/4 pint) sunflower oil or vegetable oil
For the Filling and Topping:
- 200 g (7 oz) full-fat cream cheese
- 100 g (4 oz) icing sugar, sifted
- 2 tablespoons lemon curd
- 1 teaspoon fresh lemon juice
How To Make Mary Berry Courgette Cake
- Preheat and prep: Start by preheating your oven to 180 C (350 F). Grease two 20 cm (8 inch) round sandwich tins and line the bases with baking parchment. Properly lining the tins is the secret to ensuring the delicate, moist sponge releases perfectly without tearing.
- Grate and drain the courgettes: Coarsely grate the courgettes. It is vital to place the grated courgettes in a clean kitchen towel and squeeze out as much excess moisture as possible. If the courgettes are too wet, the cake will be heavy and won’t rise correctly.
- Mix the wet ingredients: In a large mixing bowl, whisk the eggs and sunflower oil together until they are well combined. Using oil instead of butter is the professional secret for a cake that stays soft and moist for days.
- Add the dry ingredients: Sift the self-raising flour and baking powder into the egg mixture. Add the caster sugar and the chopped nuts if you are using them. Stir gently with a large metal spoon or spatula until the flour is just incorporated.
- Fold in the courgettes: Add the grated, squeezed courgettes to the batter. Fold them in until they are evenly distributed. The batter will look thick and studded with green flecks, which is exactly what you want for that signature look.
- Bake to golden brown: Divide the batter evenly between the two prepared tins. Bake for 25–30 minutes until the cakes are golden brown, shrinking away from the sides of the tin, and the tops spring back when lightly pressed with a finger.
- Cool and frost: Allow the cakes to cool in the tins for 5 minutes before transferring them to a wire rack to cool completely. While the cakes cool, beat the cream cheese, icing sugar, lemon curd, and lemon juice together until smooth. Sandwich the two cakes together with half the frosting and spread the remaining half over the top.
Recipe Tips
- How to prevent a soggy cake: Always squeeze the grated courgettes. Courgettes are over 90 percent water, and if that liquid isn’t removed, it will leach into the batter during baking, leading to a dense and gummy texture.
- Why oil is better than butter here: Since this is a vegetable-based cake, oil provides a much more tender “crumb” that complements the freshness of the courgettes. It also ensures the cake doesn’t harden when kept in the fridge.
- How to zest up the frosting: For an even punchier flavor, add the finely grated zest of one lemon to the cream cheese mixture along with the lemon curd.
- Can I use a different nut: If you aren’t a fan of walnuts, pistachios provide a beautiful green color contrast and a lovely salty-sweet crunch that pairs perfectly with the lemon.
What To Serve With Mary Berry Courgette Cake?
This Mary Berry Courgette Cake Recipe is a light, zesty dessert that needs a refreshing or hot pairing! A steaming Cup of Earl Grey Tea is the quintessential choice for highlighting the citrus notes of the lemon frosting. For a balanced afternoon treat, a side of Fresh Blueberries or a few sliced Strawberries adds a lovely vibrant color that pairs perfectly with the moist sponge! A glass of Chilled Elderflower Cordial or a dollop of Greek Yogurt pairs wonderfully with the sweet, nutty base of the cake.
How To Store Mary Berry Courgette Cake
- Refrigerate: Because of the cream cheese frosting, this cake must be stored in an airtight container in the refrigerator. It will stay fresh and moist for up to 3–4 days.
- Freeze: You can freeze the unfrosted sponge layers for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw at room temperature before adding the fresh cream cheese frosting.
- Serving Note: If the cake has been in the fridge, let it sit at room temperature for 15 minutes before serving to allow the flavors to soften.
Mary Berry Courgette Cake Nutrition Facts
- Calories: 315 (per slice)
- Total Fat: 18g
- Cholesterol: 45mg
- Sodium: 180mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, the courgettes are there for moisture and texture rather than flavor. The dominant taste will be the sweet, nutty sponge and the zesty lemon frosting.
No, you should leave the skins on. They provide beautiful little flecks of green throughout the cake and contain much of the vegetable’s nutrients.
This usually happens if the baking powder is old or if you over-mixed the batter after adding the flour. Mix only until the white streaks disappear to keep the air in the batter.
Try More Recipes:
- Mary Berry Jamaican Ginger Cake Recipe
- Mary Berry 10 inch Sponge Cake Recipe
- Mary Berry Simnel Cake Recipe
Mary Berry Courgette Cake Recipe
Description
This Mary Berry Courgette Cake Recipe features two layers of moist, nut-filled sponge kept tender with oil and fresh courgettes, finished with a zesty lemon cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 180 C and line two 20 cm sandwich tins.
- Whisk the oil and eggs together in a large bowl.
- Stir in the sugar, flour, baking powder, and walnuts.
- Fold in the grated and squeezed courgettes until evenly mixed.
- Divide into tins and bake for 25–30 minutes until golden and springy.
- Cool completely on a wire rack.
- Beat frosting ingredients until smooth; use to sandwich and top the cakes.
Notes
- Squeezing the water out of the courgettes is the most important step for achieving a professional, light sponge texture.
- Using sunflower oil instead of butter is the secret to a cake that stays incredibly moist for several days without becoming stale.
- Letting the cakes cool 100 percent before frosting is essential to prevent the cream cheese from melting and running off the sides.
