Courgette cake

Method

1. Preheat the oven to 180C/fan160C/ gas 4. Grease and line a 900g loaf tin.

2. Grate the courgette into a sieve and leave for 5 minutes. Squeeze out any excess moisture and set aside.

3. Beat the butter, honey, sugar, vanilla and eggs until smooth. Fold in the lemon juice – it will curdle, but don’t worry. Combine the flour with the courgette and almonds. Fold in the butter mixture and the yogurt. If the batter is stiff, add a spoonful more of yogurt. Pour into the tin and bake for 50 minutes, or until golden. Insert a skewer – if it comes out clean, it’s done; if not, cook for a further 10-15 minutes. Cool in the tin.

4. Meanwhile, make the icing. Beat the butter and cheese, then beat in the sugar and lime juice. Chill.

5. Turn out the cooled cake and spread with the icing. Sprinkle with some lime zest and cut into slices.