Ingredients
For the cake
175g unsalted butter, softened at room temperature, plus extra for greasing
175g golden caster sugar
zest 1 unwaxed lemons
3 large eggs
200g self-raising flour
1 tsp baking powder
2 courgettes (about 300g), coarsely grated
1 tbsp chopped thyme leaves
For the icing
125g mascarpone
125g unsalted butter, softened at room temperature
zest 1 unwaxed lemons
450g icing sugar
Method
Heat oven to 180C/160 fan/gas 4.
Grease and line the bases of two 20cm springform cake tins. In a large bowl using an electric hand whisk, beat 175g butter with 175g sugar and the zest of 1 lemon until creamy.
Gently beat three of the eggs together in a jug. Gradually add the egg to the mixture, scraping down the side and whisking well after each addition.
In a separate bowl, mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt, and fold this into the cake mixture. Finally, stir in 300g courgette and 1 tbsp. thyme leaves.
Divide the mixture between the tins and bake for 25 mins or until a skewer inserted into the middle comes out clean.
Remove the cakes from the tins and allow to cool completely on a wire rack.
For the icing, mix all the ingredients together before spreading on the two layers of cake and stacking.
Products Used
MasterClass Non-Stick 20cm Loose Base Spring Form Cake PanHome Made Traditional Stoneware 26.5cm Mixing Bowl
KitchenCraft Oval Handled Stainless Steel Zester
Colourworks 3 Piece Green Acrylic Measuring Jug Set
Paul Hollywood Large Non-Stick Silicone Spatula
Savora Yellow Rotary Grater