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Courgette & Lime Cake with Red Clover Microgreens

Microgreens look lovely as garnish on desserts. With courgettes currently in season here is our twist on this easy to make and delicious cake.

Red Clover has a mild, slightly nutty flavour, and contains many different minerals such as potassium, calcium, magnesium, phosphorus and vitamins (e.g. A, B, C and E), and in addition it is very high in protein and chlorophyll. In herbal medicine, red clover is typically used to treat respiratory issues (such as asthma, whooping cough, and bronchitis), skin disorders (such as eczema and psoriasis), inflammatory conditions like arthritis, and women's health problems (such as menopausal and menstrual symptoms).


Cake mix:

2 eggs

120ml sunflower oil

175g soft light brown sugar

165g plain flour

1/2 tsp baking powder

1 tsp bicarbonate of soda

175g courgette

For the Buttercream:

60g unsalted butter

120g icing sugar

1 lime, zest and juice

Sprinkle lime zest and red clover microgreens on top as decoration (optional)

How to make

Cook time: 1¼ hours, plus cooling time.

Preheat the oven to 185°C fan/gas mark 5½

Line a 21cm round cake tin with baking parchment.

Beat the eggs and sunflower oil together in a jug until combined. This is your wet mix. In a large bowl, stir together the sugar, flour, baking powder and bicarbonate of soda. This is the dry mix. Add the wet mix to the dry mix and combine with a spatula or wooden spoon.

Grate the courgettes on the coarse side of a box grater, then squeeze out the excess water and add the courgette gratings to the mixture. Fold everything together.

Pour the batter into the prepared cake tin and level off the top. Bake for around 40–45 minutes, or until a skewer inserted in the centre comes out clean. Remove from the tin as soon as your fingers can manage it, then leave to cool completely on a wire rack.

Meanwhile, make the buttercream. Simply beat the butter and icing sugar together in a freestanding mixer until pale and fluffy. It will take several minutes. Add the lime zest, then gradually add the lime juice, beating well before adding the next drizzle of juice to prevent the mixture from curdling.

Once the cake is completely cooled (and it must be stone-cold, otherwise the buttercream will melt), place it on a cake stand or serving plate and slather the buttercream over the top. Finish with a grating of lime zest and sprinkle a few red clover microgreens to finish the top of the butter icing.

The cake will keep for 2–3 days at room temperature and another day longer, though less gracefully, if put in the fridge after that.

Original recipe by -

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