There are some recipes that feel like a secret, ones you come across by chance and can’t quite shake off. Nigella Lawson’s Courgette and Lime Cake is one of those. It’s one of those cakes that sounds a little odd at first-courgettes (zucchini, if you’re in the States) in a cake? But trust me, when you take a bite, it just makes sense. It’s moist, tangy, and has a lovely balance of sweetness and freshness. The lime adds a zing that’s refreshing without being overpowering, and the courgettes melt into the background, almost like a subtle flavor booster. It’s a cake that feels indulgent without feeling too heavy.
I first stumbled across it in one of Nigella’s books, and I have to admit, I was skeptical. But curiosity won out, and I gave it a try. The result? A cake that quickly became a staple at family gatherings, tea parties, and even as a little afternoon pick-me-up on days when you just need a treat but don’t want to go all-out with something too rich. It’s simple, but it’s one of those ’I’m really glad I made this’ kind of recipes.
Nigella Lawson’s Courgette And Lime Cake Recipe
Nigella has this way of making even the simplest recipes feel like you’re doing something special, and her Courgette and Lime Cake is no exception. The beauty of this cake is in its simplicity and its ability to surprise you. It’s not overly complicated, and yet it delivers an elegant flavor profile that makes it feel like you’ve put a lot more effort into it than you actually have. It’s a cake that doesn’t shout for attention, but when you take that first bite, it’s undeniable: it’s delicious.
If you’ve made a carrot cake before, you’ll find a lot of similarities in the method and texture. The courgette doesn’t compete with the other ingredients, but adds moisture and richness, in a way that you’ll find hard to pinpoint. It’s subtle, but effective.
Here’s how you can make it too:
Ingredient List
- 250g (about 2 cups) of courgettes (zucchini) – You’ll want to grate these finely. They blend into the batter seamlessly, adding moisture without making it soggy.
- 200g (1 cup) caster sugar – This adds the sweetness you’ll need to balance out the tanginess of the lime and the subtle earthiness of the courgette.
- 4 large eggs – These provide structure to the cake and help everything hold together.
- 1 tsp vanilla extract – For a touch of warmth in the background.
- 200g (1 2/3 cups) self-raising flour – This is the base, and it makes sure the cake rises nicely and isn’t too dense.
- 1 tsp baking powder – A little extra lift never hurts.
- 1 tsp ground cinnamon – I love this because it adds just a bit of spice to the cake without overpowering the other flavors.
- 1/2 tsp ground ginger – A subtle warmth that pairs beautifully with the lime.
- 1/4 tsp salt – To balance out the sweetness and bring everything together.
- 250ml (1 cup) sunflower oil – This is what gives the cake its lovely, tender crumb. Don’t skimp on this-oil cakes are where the magic happens!
- 2 limes (zest and juice) – The zest adds fragrance and brightness, while the juice gives a tang that contrasts with the sweetness of the cake.
- 100g (1/2 cup) chopped walnuts – Optional, but highly recommended. They give the cake a lovely crunch and earthiness that adds texture and depth.
For the icing:
- 250g (about 2 cups) cream cheese – It’s got that perfect balance of tang that complements the cake.
- 150g (3/4 cup) icing sugar – For sweetness in the icing, which contrasts with the tangy cake.
- 2 tbsp lime juice – To tie everything together with a citrusy finish.
How To Make Nigella Lawson’s Courgette And Lime Cake?
- Prep the courgettes: Start by washing and grating your courgettes. I recommend using the coarse side of the grater. You don’t need to squeeze out the excess moisture-just let it sit and do its thing. It will naturally release liquid as it sits, which helps make the cake even more moist.
- Whisk the wet ingredients: In a separate bowl, whisk the sugar, eggs, vanilla, and oil until smooth. It’s an easy mix, nothing too complicated. Add the zest and juice of the limes to the wet mixture and stir it in. This is where the cake starts to smell incredible-the lime hits you right away.
- Mix the dry ingredients: In another bowl, combine your flour, baking powder, spices, and salt. Then, slowly fold the dry ingredients into the wet mixture until combined. Be gentle with this part-overmixing can make the cake dense.
- Fold in the courgette and walnuts: Gently fold in the grated courgettes and chopped walnuts (if using). I like to make sure the courgette is evenly distributed but without mashing it down too much. You want the bits of courgette to maintain their shape.
- Bake the cake: Pour the batter into a greased and lined cake tin (I use an 8-inch round tin), and pop it into a preheated oven at 180°C (350°F) for about 45-50 minutes. It’s done when a skewer comes out clean, and the top is golden.
- Make the icing: While the cake is cooling, whip up the icing by beating the cream cheese, icing sugar, and lime juice together until smooth and creamy. Be sure the cake is completely cool before you ice it, or the cream cheese will melt and slide off.
- Decorate and serve: Spread the icing over the cooled cake. You can garnish it with extra lime zest or a few extra walnut pieces for a touch of texture.
Things I Learned
The first time I made this cake, I was a little skeptical, mainly about the courgettes. I kept thinking it would be weird-like, would I be able to taste the courgette? Would it make the cake soggy? But it’s funny how it all comes together. I learned that the courgettes don’t take over-they just work in the background, contributing to the texture and moistness. It’s like they’re part of the team, but not hogging the spotlight.
Another thing I discovered is the importance of letting the cake cool completely before you frost it. I rushed it once, and the cream cheese just slid off like a sad little puddle. I’ve since learned that patience with the cooling process is key to getting the icing to set properly.
Finally, I learned that a good balance between sweetness and tang is everything. The lime really makes this cake something special. It adds a bright note that cuts through the richness of the cake and the cream cheese, keeping everything from feeling too heavy.