If you’re a gardener then chances are you’re racing to keep ahead of the courgettes right now! Try these little cakes which are so light and fluffy and the currants studded through them serve as little bursts of tartness that pick up the palate.

Makes 12

200g caster sugar

1 cup sunflower oil

3 medium eggs

275g plain flour

2 tsps baking powder

1 tsp mixed spice

1 tsp baking soda

Zest from one lemon

400g grated courgette (3-4 medium-sized courgettes), squeezed to release some of the excess juice

½ cup currants

Icing

150g cream cheese

30g butter

2 cups icing sugar

Lemon zest to garnish

1. Pre-heat the oven to 210°C. Grease the holes of a 12-hole standard muffin pan.

2. Beat the caster sugar, oil and eggs together until the sugar is dissolved, then fold in the flour, baking powder, mixed spice, baking soda, and salt. Finally, mix in the courgettes and currants.

3. Two-thirds fill the muffin holes and bake for 15-20 minutes. Cool in the pan for five minutes before removing to a wire rack.

4. Beat together cream cheese and butter until smooth. Stir in 1 ½ cups icing sugar and mix until combined. Add remaining icing sugar to get desired consistency.

5. When cakes are cooled, ice with cream cheese icing and lemon zest.