Courgette and Caraway Cake

A moist spiced cake with courgettes, caraway seeds, apple cream cheese filling, and caramelized oat topping.

Baking Vegetarian Courgette Tea Time Cake

Estimated Nutrition

Calories

611.6

kcal / serving

4892.4 kcal total

Carbs

55.2g

per serving

441.8 g total

Fat

41.5g

per serving

332.1 g total

Protein

8.6g

per serving

68.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

175

tsp

tbsp

for filling

tbsp

Golden Caster Sugar

for topping to taste

Dairy

200

Unsalted Butter

softened

piece

Egg

free-range

Butter

softened, for filling

300

Cream Cheese

softened

Fruits

piece

Apple

peeled and grated

GrainsCereals

100

Wholemeal Flour

Oats

approximately 2 handfuls

Liquids

Cloudy Apple Juice

NutsSeeds

tsp

Caraway Seeds

toasted

pinch

Salt

Vegetables

250

Courgette

grated and dried

Method

Sandwich cakes with filling, ice the top, and sprinkle with oats.

Pre-heat the oven to 190°C and line two 20cm cake tins with parchment.

Toast oats in a pan and add sugar to caramelize.

Purée the apple mixture with butter and stir into the cream cheese.

Simmer grated apples, juice, and sugar until softened and caramelized.

Bake the mixture in the tins for 30 minutes until golden.

Fold the grated courgettes and toasted caraway seeds into the batter.

Process flours, sugar, baking powder, salt, butter, and eggs into a batter.

Toast the caraway seeds in a frying pan over medium heat for 3 minutes.