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A simple, sweet cake to use up your courgette glut. This is an easy bake and something a bit unusual but still delicious for afternoon tea.
Pre-heat the oven to 175C and line a 21cm cake tin with baking parchment.
Beat the eggs and sunflower oil in a jug until combined. This is your wet mix.
In a large bowl, stir together the sugar, flower, baking powder and bicarb of soda. This is the dry mix.
Add the wet mix to the dry mix, then squeeze out the water from the grated courgettes and add the rung out courgettes to the bowl. Fold everything together.
Pour the batter into the prepared tin and bake for around 45 minutes or until a skewer comes out clean. Remove from the tin as soon as your fingers can manage it then leave to cool completely.
Meanwhile, make the buttercream. Simply beat the butter and icing sugar together in a freestanding mixer until pale and fluffy. It will take several minutes. Gradually add the lime juice and zest, beating well before adding the next drizzle so as to prevent the mixture curdling.
Once the cake is completely cooled, place it on a cake stand and slather on the butter cream. Finish with a grating of lime and a few edible flowers if you have them to hand, courgette flowers would be nice.