|Courgette, lemon & lime cake, as made by EJ|
The cake is topped with grated courgette infused with a lemon drizzle, generously sprinkled with caster sugar.
225g self raising flour
175g butter (softened)
100g caster sugar
50g muscovado sugar
100g finely grated courgette
1/2 finely grated zest of an unwaxed lemon
For the drizzle:
2tbs coarsely grated courgette
2tbs muscovado sugar
The juice of one lemon
For the filling:
25g butter (softened)
125g cream cheese
150g icing sugar
Finely grated zest of 1/2 an unwaxed lime
1/4tsp lime juice
Pre-heat the oven to 170C (fan), line and oil a 20cm round cake tin.
Drain excess liquid off the grated courgette in a sieve, place this to one side while you prepare the rest of the cake.
Mix the rest of the cake ingredients together using an electric mixer until you have a smooth batter. Stir the grated courgette through.
Spoon the cake batter into the prepared tin and bake on the middle shelf for 45 minutes (or until cooked through).
As the cake is cooking, prepare the drizzle- heat the sugar, lemon juice and grated courgette in a pan until the juice and sugar have dissolved into a syrup.
Leave to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Pour the drizzle over the cake while it's still warm and spread the grated courgette across the top of the cake.
Allow to cool completely before filling
To fill the cake:
Use a cake wire to split the cake horizontally into two layers.
Blend the cream cheese, butter and icing sugar together with the lime juice and zest until light and fluffy.
Generously spread the cream cheese icing onto the lower layer of the cake and sandwich the two layers together.
Sprinkle the top of the cake with lots of caster sugar to finish