This mouthwatering recipe was shared with us by Maymessy, an empowering cookery school and wellness centre, surrounded by countryside in rural South Oxfordshire.
Maymessy believes in enhancing the wellbeing of marginalised groups and disadvantaged young people. They do this by providing empowering bespoke cookery classes and wellness activities.
The original recipe uses courgettes, but these mini cakes would also work well with seasonal squash or pumpkin.
Don’t forget the flesh of ‘carving’ pumpkins can still be eaten.
You could even switch out the lime for orange zest and juice – for a delicious orange-themed treat! Perfect for Halloween celebrations.
Preparation time: 15 minutes Cooking time: 30 minutes Servings: 12
Ingredients
- Butter, for greasing
- 200g golden caster sugar
- 175g plain flour (or gluten free flour)
- 15g baking powder
- A pinch of salt
- Zest of 1 lemon
- 3 eggs, beaten
- 110ml olive oil
- 300g courgettes (or pumpkin), coarsely grated
For the lime glaze
- 80g icing sugar
- Zest and juice of 1 lime, plus extra zest to garnish
Method
For the cakes
- Heat the oven to 180C and grease a 12-hole muffin tin
- Mix the dry ingredients in a large bowl
- In a separate bowl, mix the wet ingredients, apart from the courgettes
- Mix the wet ingredients into dry ingredients and fold the courgettes into the batter
- Pour the mix into the muffin tray, and bake for 25-30 minutes, until golden and cooked through
- Leave to cool, then carefully remove from the tin
For the icing
- To make the icing, put the icing sugar into a bowl and stir in most of the zest
- Add lime juice a few drops at a time until you have a runny consistency
- Drizzle the icing on top of each cake, garnish with extra lime zest
- Serve and enjoy these deliciously moist and tangy mini cakes
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