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  • Writer's pictureFuchsia Blooms

Courgette & Thyme Cake

Updated: Jul 31, 2020

I like to make my cakes tall so I make the below mix twice, each time splitting the mix between 2X 20cm cake tins. I then sandwich all 4 layers together!

175g unsalted butter at room temp

175g golden caster sugar

3 large eggs

200g self-raising flour

1 tsp baking powder

300g Grated green / yellow courgette (Approx 2)

2 tsp chopped thyme leaves

zest of 1 unwaxed lemon

For the icing

125g mascarpone

125g unsalted butter at room temp

450g icing sugar

zest of 1 unwaxed lemon

2 tbsp Passionfruit or lemon curd

1. Heat the oven to 180C/160 fan/gas 4 and line the bases of two 20cm cake tins.

2. Beat the butter & sugar the lemon zest until creamy.

3. Gently beat the eggs together in a jug and gradually add the egg to the mixture whisking well as you go along.

4. In a separate bowl, mix together the self-raising flour, baking powder and a pinch of salt, and fold this into the cake mixture.

5. Gently stir in the grated courgette and thyme leaves.

6. Divide the mixture between the tins and bake for 25 mins or until a skewer inserted into the middle comes out clean. To stop your cake from doming use some cake strips around your pans ( you can buy these from Wilton or make your own from tin foil and wet kitchen paper.

7. Once cool enough to handle, remove from the tins and place on a wire rack to cool completely. If you are making a tall cake then you can make your second batch of cake in exactly the same way.

8. When the cakes are completely cool you can make the icing. Whisk all the ingredients together with a pinch of salt until smooth and fluffy.

9. Sandwich the cakes together with a little of the icing and in the middle layer also add the curd. Spread a crumb coat thin layer of icing all around the cake, ensure your edges are straight and add dowels through the middle to hold in place if you need them, chill in the fridge for 30 mins to set.

10. Once chilled, completely cover the cake in a second layer of icing to achieve the smooth or textured finish of your choice, return the cake to the fridge or freezer until the icing has completely set before decorating.


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