If you haven’t tried vegetables in your baking yet, you should. Beetroot, sweet potato and courgettes (when done right) can add extra flavour and nutrients and help keep a sponge moist.

It also means you can skip using so much butter, for a much lighter and more diet-friendly dessert. Tom Kerridge devised this courgette and cardamom cake for his new book, Lose Weight For Good, for people who want to keep a check on their weight but still enjoy good grub.

Tom Kerridge's courgette and cardamon cake (© Cristian Barnett/PA)
(© Cristian Barnett/PA)
Tom Kerridge's courgette and cardamon cake (© Cristian Barnett/PA)
Print Recipe
Nutrition Facts
Courgette and cardamom cake
Amount Per Serving
Calories 365 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 62mg21%
Sodium 322mg14%
Potassium 130mg4%
Carbohydrates 57g19%
Fiber 1g4%
Sugar 26g29%
Protein 6g12%
Vitamin A 641IU13%
Vitamin C 5mg6%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Courgette and cardamom cake

A lighter, more diet-friendly cake
Cook Time50 mins
Course: Dessert, Snack
Servings: 8
Calories: 365kcal
Author: Tom Kerridge

Equipment

  • Large mixing bowl
  • Stand mixer or electric hand whisk

Ingredients

  • Sunflower oil spray
  • 250 g half-fat margarine
  • 100 g caster sugar
  • 4 tbsp granulated sweetener
  • 3 large free-range eggs
  • 250 g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cardamom
  • 1 vanilla pod split and seeds scraped
  • Finely grated zest of 2 limes
  • 200 g courgettes grated

For the icing:

  • 100 g icing sugar
  • 1 tbsp light cream cheese
  • 1 tbsp lime juice

To finish:

  • Grated zest of 1 lime

Method

  • Preheat the oven to fan 180°C/gas 4. Spray a 900g (2lb) non-stick loaf tin with a few sprays of oil.
  • Using a stand mixer or electric hand whisk and large bowl, cream together the margarine, caster sugar and sweetener until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  • Sift the flour, bicarbonate of soda and ground cardamom together over the mixture, add the vanilla seeds and lime zest and fold in gently, using a spatula, until just combined. Lastly, fold in the grated courgettes.
  • Spoon the cake mixture into the prepared tin and gently level the surface. Bake on the middle shelf of the oven for 50–60 minutes. To test, insert a skewer into the middle of the cake: it should come out clean; if not give it a little longer.
  • Once cooked, leave the cake to cool in the tin for five minutes, then transfer to a wire rack to cool completely.
  • To make the icing, in a bowl, whisk the icing sugar, cream cheese and lime juice together until smoothly combined.
  • Spread the icing on top of the cake and sprinkle with the lime zest. Cut into eight thick slices to serve.

Nutrition

Calories: 365kcal | Carbohydrates: 57g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 322mg | Potassium: 130mg | Fiber: 1g | Sugar: 26g | Vitamin A: 641IU | Vitamin C: 5mg | Calcium: 25mg | Iron: 1mg

Lose Weight For Good: Full-Flavour Cooking For A Low-Calorie Diet by Tom Kerridge is published by Absolute.

Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.