Step #1
(Makes 1 cake – 10/12 portions) Grease and line two sandwich tins (17.5cm).
Step #2
Grate the courgette into a sieve and leave to drain for 5 minutes. Squeeze out any excess water. Place all the ingredients under cake mix into a bowl and beat for 1-2 minutes to form a smooth batter.
Step #3
Divide the mixture between the two tins. Bake in a preheated oven 190°C (375°F, Gas Mark 5) for 25-30 minutes until firm to the touch.
Step #4
Allow to cool in the tins for 5 minutes before transferring onto a wire rack. For the filling/topping, beat the butter and cream cheese together until smooth and then beat in the icing sugar. Transfer one of the cakes onto a plate or cake stand.
Step #5
Top with half of the cream cheese filling. Place the other cake on top
Step #6
Spread the top of the cake with the remaining cream cheese filling Sprinkle on the lime zest.
