Courgette and Walnut Cake

150g/ 6oz butter

 

150g /6oz caster sugar

 

3 eggs

 

150g/6oz SR flour

 

300g/12oz grated courgette

 

50g/2oz chopped walnuts

 

Rind and juice of 1 orange

 

For the butter cream filling:

 

100g / 4oz soften butter

 

200g/8oz icing sugar

 

Juice of ½ orange

 

25g /1oz toasted walnuts (chopped)

 

1.      Cream butter and sugar together till light and fluffy.

 

2.      Add in beaten eggs. Add in grated courgette, walnuts and orange rind and juice.

 

3.      Fold in the SR flour.

 

4.      Divide the cake mixture into two prepared 20cm/8 inch sandwich cake tins.

 

5.      Bake in the oven (180C/350F/Gas mark 5 for 25 to 30 minutes.

 

6.      Turn out onto a wire rack to cool.

 

7.      For the butter cream, Cream butter and icing sugar together. Mix in orange juice and chopped walnuts.

 

8.  Spread the butter cream on the courgette cake. Sandwich together. Sprinkle with icing sugar on top. Serve with a cup of tea.