- 1 egg
- 100ml veg oil
- 200g courgettes, grated
- 150g wholemeal flower
- 1tsp baking powder
- 1tsp bicorbonate of soda
- 1tsp ground mixed spice
- 150g soft dark brown sugar
- 75g sultanas
- 75g walnuts, chopped
- For the icing:
- Juice and zest of 1/2 an orange
- 200g icing sugar
These little cakes are a great way of using up some of your glut of courgettes in the summer, plus it goes a little way towards one of your SixFix!
Preheat your oven to 180oc (fan oven).
Grate the courgette into a bowl. Mix together the egg, milk and oil. Add the remaining ingredients to the bowl and pour in the egg mixture. Mix together to form a thick batter.
Line each cup of a 12 cup muffin tray with a paper case. Fill the cases evenly using 2 teaspoons and level out the tops.
Bake in the oven for 15-20 minutes and test with a skewer (it should come out clean). Remove from the tin and cool on a wire cooling rack.
When cooled, make the icing. Mix together the orange juice and sugar in a small bowl until it forms a thick paste. Mix in the orange zest. Spoon over the each tea bread and allow to set for about an hour.
Don’t make the icing too far in advance or it will set in the bowl!
Place newspaper under the wire rack when icing to make cleaning up much easier!