COURGETTE & BANANA SHEET CAKE WITH CARAMEL BUTTERCREAM
PREP + COOK TIME 45 mins SERVES 16
● 115g butter at room temperature
● 1 cup sugar
● ½ cup brown sugar
● 1 cup mashed ripe banana (approx 2 medium-sized)
● ⅓ cup yoghurt (see Cook’s Notes)
● 1 egg
● 2 teaspoons vanilla extract
● 3 loose cups grated courgette (approx 2 medium-sized), squeezed of excess juice
● 2 tablespoons milk
● 1 teaspoon baking soda
● 2 cups plain flour
● 1 teaspoon baking powder
● pinch of salt
● 1 teaspoon mixed spice
● ½ teaspoon cinnamon
CARAMEL BUTTERCREAM ICING
● 100g butter, at room temperature
● 2½ cups icing sugar
● 3 tablespoons caramel
● 1 tablespoon milk, if needed
1 Preheat oven to 180°C. Grease and line a 23cm x 33cm Swiss roll pan. In a bowl or food processor, beat the butter and sugars. Add the mashed banana, yoghurt, egg and vanilla and mix lightly. Stir in the grated courgette.
2 Bring the milk to the boil in a small pan or microwave, stir in the baking soda to dissolve. Add to courgette mixture. Sift in the flour, baking powder, salt and spices and mix to combine.
3 Spread in the prepared pan. Bake for 35-37 minutes, or until a skewer inserted in the center comes out clean. Remove and let cool completely.
4 Meanwhile, make the Caramel buttercream icing (see below), and spread on cake when cake has cooled.
Caramel buttercream icing Beat butter and icing sugar at a low speed until combined, then increase speed and beat for 6-8 minutes until pale. Add caramel and beat, adding the milk gradually if needed.
PER SERVE Energy 331kcal, 1386kj • Protein 3.2g • Total Fat 10.4g • Saturated Fat 4.4g • Carbohydrate 57g • Fibre 1.5g • Sodium 179mg • Sugar 43.5g