Today has been hectic and messy. The best kind for making memories! We have had a morning baking so we could go and enjoy afternoon tea with granddad. My eldest daughter Olivia made freshly baked bread buns for our sandwiches, my youngest daughter Neve made some chocolate orange flapjack and I made a courgette and orange cake with cream cheese frosting.
Perfect ingredients for an afternoon tea.
Ingredients for the cake:
300g self-raising flour
Tsp baking powder
200g brown sugar
450g courgettes grated
3 eggs beaten
Tsp orange essence
Tsp vanilla essence
100ml melted coconut oil
Zest of an orange
Ingredients for frosting:
300g cream cheese
100g icing sugar
Squeeze any excess liquid from the grated courgettes.
Pre-heat the oven to 180 and sift the flour and baking powder into a bowl using a sieve.
In another bowl mix the brown sugar, beaten egg, courgettes, vanilla and orange essence, zest and coconut oil until combined.
Fold in the flour but don’t over mix.
Transfer into two greaseproof lined cake tins in equal quantities and bake for 30 minutes or until a skewer comes out clean.
While the cakes cool on a wire rack when they’re cooked, make your frosting by mixing the 2 ingredients together.
Place in the fridge until needed to firm it up.
When the cakes are completely cool use a third of the frosting on the bottom layer and place the other cake on top.
Use the rest to ice the top and finish with some more zest.