Squash Cake

Name: Squash Cake
Yield: 12
Ingredients: 150 g Soft butter; 200 g sugar; 3 eggs; 100 g Arla® Skyr Natural yogurt; 300 g Chopped courgette; 1 tbsp Finely Grated lemon zest (unwaxed); 200 g wheat flour; 50 g oatmeal; 2 tsp baking powder; 1 tsp sea salt; 150 g icing sugar; 2 tbsp Freshly Squeezed lemon juice

An easy squash cake with a lemon glaze - a firm favourite with many. For another version of this classic squash cake replace half the squash with carrot.

Ingredients

150 g Soft butter
200 g Sugar
3 Eggs
100 g Arla® Skyr Natural yogurt
300 g Chopped courgette
1 tbsp Finely Grated lemon zest (unwaxed)
200 g Wheat flour
50 g Oatmeal
2 tsp Baking powder
1 tsp Sea salt
150 g Icing sugar
2 tbsp Freshly Squeezed lemon juice

Instructions

Squash Cake: Step 1

Mix the butter and sugar together until creamy. Add one egg at a time, stirring well between each egg.

Squash Cake: Step 2

Mix the yogurt, squash and lemon peel into the egg mixture.

Squash Cake: Step 3

Mix the wheat flour, oatmeal, baking powder and salt in another bowl and mix with the egg mixture.

Squash Cake: Step 4

Put a piece of baking paper in the cake tin (about 22 cm in diameter) - butter the sides. Spread the cake mixture evenly in the tin and put it in the middle of the oven to cook for about an hour. Check with either a skewer of knife to see if the cake is cooked.