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


  • Large mixing bowl
  • Stand mixer or electric hand whisk


  • 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


  • 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.


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.

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