Courgette, carrot and orange cake - Replate
Heat oven to 160°C (320°F). Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and t
Ingredients
- 250g butter (softened)
- 200g caster sugar
- 3 eggs
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- Zest 2 bruised oranges
- 1 tsp mixed spice
- 100g damaged carrots (grated)
- 100g damaged courgette (grated)
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