Lemon Yellow or Lime Green Courgette Cake

Preheat the oven to 170 degrees c (fan)

Start by grating the courgette / zucchini into a large mixing bowl. A course grater should be used and the courgettes are better if they are small then they are less moist.
Add the lemon zest, stir and set aside.

In a second mixing bowl whisk together the eggs and sugar until pale and increased in volume. Add the oil and whisk again then sift over the flour and fold in with a large metal spoon. When everything is well combined add the bowl of grated courgettes, mix well then transfer to the prepared tin.  A foil collar wrapped around the outside of the tin will diffuse the heat whilst baking ensuring an even bake and a flat top.

Bake for 35-40 minutes until the cake is golden, risen and firm to the touch.

Once cool – mix a water icing. Simply add sifted icing sugar to the juice of the zested lemon  until the mix has the consistency of thick smooth pouring cream.
Pour this over the cooled cake and spread to the edges. Scatter over a few lemon zests or lemon crumb.
Allow to set then cut into 12 pieces.

TIP: To achieve clean cut slices pop the finished cake into the freezer for about 20 minutes to firm up. Slices will then have clean neat edges.