Thanks to Lorraine Curtis for providing this recipe




100g self raising flour
100g wholemeal flour (can use extra self raising if you cant get wholemeal)
175g golden caster sugar
1 tsp baking powder
200g unsalted softened butter
3 large eggs
250g raw courgettes, grated and squeeze out excess water until as dry as possible

For the filling
3-4 juicy eating apples, peeled and grated
2-3 tbsp apple juice
2 tbsp sugar
50g softened butter
300g cream cheese

For the topping
Walnut halves
Zest of 1 lime



1) Preheat oven to 190c/375f/gas 5.  Line 2 x 20cm/8in cake tins

2) Sift the flours into a bowl, add sugar, baking powder, butter & eggs, whisk until all combined.

3) Gently fold in the grated courgettes

4) Divide the mixture equally between the tins and cook for 25-30 minutes or until golden brown and springy to touch, remove and cool on a wire rack

5) For the filling, place grated apples into a pan and add apple juice as required to keep apples moist, add sugar and bring to a simmer, stir until apples are soft, caramelised and all liquid has gone.  remove from heat and leave to cool.

6) Add butter to apple mixture and puree until smooth in a food processor, stir this into the cream cheese and set aside.

7) Once cakes are cool, spread a thick layer of the mixture onto one cake, gently place the other cake on top, spread on the rest of the cream cheese and apple mixture and decorate with the walnuts and lime zest.