Spicy Courgette Cake

This juicy, creamy and spicy courgette cake is made like the spicy butternut squash cake, with the only difference, that the courgettes are freshly grated and not cooked. The courgette or zucchini (Cucurbita pepo L.) originally comes from Central America, where this pumpkin plant has been cultivated for thousands of years. It was introduced to Southern Europe some time after Columbus’ voyage in 1492. In Central Europe, it is grown since the 1960s and 70s. Botanically the courgette is a fruit, because it develops from a flower. In the kitchen is it often treated as a vegetable and used in savoury dishes. In this recipe we treat it like a fruit which makes this cake so lovely juicy.

Duration: 1 hour (set to cool for 1-2 hours)

Amount: Serves 12


For the batter:

290 grams of courgettes, grated and squeezed

170 grams of raw cane sugar

150 millilitres of vegetable oil

2 eggs (M)

Pulp of 1 vanilla pod

265 grams of wheat flour (type 550)

1 1/2 teaspoons of baking powder

1 teaspoon of baking soda

1 teaspoon of salt

1 1 / 2-2 teaspoons of the spice mixture, to taste

For the spice mix:

2 teaspoons of ground cinnamon

1/2 teaspoon ginger powder

2 cloves, crushed

1/4 teaspoon nutmeg, ground

For the cream:

300 grams of cream cheese

170 grams of raw cane sugar

1 tablespoon of vanilla sugar

1- 1 1/2 teaspoons of the spice mixture

180-200 millilitres of cream


For the batter:

1. Grate the courgettes, slightly squeeze out the liquid and stir together with the sugar by using a wooden spoon.

2. Gradually add the eggs and oil.

3. Mix the flour with the baking powder, the baking soda, the salt and 1 1/2 teaspoons of the spice mixture and fold it into the batter.

4. Pour the dough into a greased round cake tin with a diameter of 24 cm.

5. Bake in the preheated oven on the middle rail at 180°C for 35-40 minutes. Make a chopstick test.

6. Let the cake cool completely in the tin.

For the cream:

1. Mix the cream cheese with the sugar, the vanilla sugar and the spice mixture with a spoon.

2. Now pour in the cream and stir in briefly, then beat with an electric whisk for about 5 minutes until the cream thickens.

3. Spread the cream on the completely cooled cake in the mould and let it stand in the refrigerator for about 1-2 hours so that the cream settles.

4. To serve, carefully remove from the mould and, if necessary, powder with a little of the spice mixture.

More recipes: