Paul Hollywood's courgette and lime cake

You will need

• 300g self-raising flour
• 2 tsp ground mixed spice
• 1/2 tsp baking powder
• 4 medium eggs, at room temperature
• 250g soft light brown sugar
• finely grated zest and juice of 2 limes
• 250ml sunflower oil, plus extra to grease
• 300g courgettes (about 1 large or 2 small)
• 11/2 tbsp poppy seeds

For the cream cheese icing

• 100g unsalted butter, softened
• 200g icing sugar
• 100g full-fat cream cheese
• finely grated zest of 1 lime

1. Heat your oven to 180˚C/160˚C fan/gas 4. Lightly oil a 22cm round springform cake tin; line with baking paper.
2. Sift the flour, mixed spice and baking powder together into a bowl.
3. In another large bowl, beat the eggs with the sugar and lime zest and juice, add the sunflower oil and mix well.
4. Coarsely grate the courgette then tip onto a clean cloth. Gather the cloth’s edges, twist and squeeze out as much liquid as you can from the courgette.
5. Add the courgette to the egg mixture, then add the poppy seeds, and fold through. Fold in the flour mix until it is thoroughly combined.
6. Transfer the mixture to the prepared cake tin and smooth the surface. Bake in the oven for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the centre comes out clean.
7. Leave the cake to cool in the tin for 20 minutes then release from the tin and transfer to a wire rack. Leave to cool completely.
8. In the meantime, make the icing. Using a hand-held electric whisk, beat the butter until very soft. Add the icing sugar a third at a time, mixing until combined after each addition. Add the cream cheese and fold through to make a smooth icing.
9. Spread the icing on top of the cake, using a palette knife; sprinkle with the lime zest to decorate.