Courgette and Lemon Cake

I am currently on the annual grand family holiday in North Devon. Having a beautiful week relaxing from the humdrum of London. Devon, apart from baking, is my tonic for life. Staying at the beautiful Upcott Farm it is easy to unwind and of course, bake!

With a glut of courgettes having been bought from home, I thought I would share this deliciously moist cake, that is super easy to make, makes you feel good about getting one of your five-a-day and doesn't taste like a vegetable!

Serves 8-12

Depending on your generosity

Pre-heat the oven to 170°C

Bake to perfection for 45 minutes

You will need the following:

Cake Sponge

125g Soft Unsalted Butter 

50g Olive Oil

180g Golden Caster Sugar 

3 Free Range Eggs 

2 Medium-sized Courgettes, finely grated

Zest and Juice of 1/2 a Lemon

175g Self Raising Flour 

Filling

4Tbsp Lemon Curd

Icing

50g White Chocolate

50ml Single Cream

200g Icing Sugar

1Tbsp Lemon Curd for drizzling

8inch Spring Form Tin 

 

Method:

 In a bowl mix the oil, butter and sugar

Until pale and fluffy

Add in the three eggs, one at a time

Until combined 

Using the fine grater, finely grate the two courgettes. Keep the skins on the courgettes to create a bit of texture and colour in the cake. 

Gather the grated courgettes in your hands and over a sink, squeeze out the excess water

Fold in the grated, squeezed courgettes

Add the grated lemon zest and juice

Sift in the flour, adding a third at a time. Fold into the mixture

Pour your mix into the tin and bake in the oven, on the middle shelf 

Take your cake out of the oven to rest for 20 minutes. 

After 20 minutes remove the tin side and allow to cool for a further 20 minutes before taking off the bottom of the tin

Once removed from the base of the tin, cut the cake in half using a bread knife

Add the lemon curd to the base layer

Then sandwich the second layer ontop

In a bowl sift the icing sugar in and pour in the cream, then mix

Melt the chocolate for 1 minute and stir into the icing mix, leave to cool for 10 minutes  

Then decorate your cake with the icing sugar and drizzle with the extra lemon curd

Enjoy ...