Baking, Desserts

Extremely healthy courgette cake!

courgette cake

Courgette, lemon and thyme cake


For the Cake

300g butter, softened

300g golden caster sugar

Zest of 2 unwaxed lemons

5 large free-range eggs

350g self-raising flour

2 tsp baking powder

3 large courgettes (500g) coarsely grated

2 tbsp chopped thyme leaves


For the icing

200g mascarpone

200g salted butter, softened

Zest of 2 unwaxed lemons and a squeeze of juice

900g icing sugar, sifted



  • Measure out both lots of butter and place in separate bowls at the back of the Aga to soften
  • If not using an Aga then preheat your oven to 180C/gas 4
  • Lightly grease a 24cm round springform cake tin. Nb if you have 2 of these tins you can bake the sponges separately but reduce the cooking time and check with a skewer in the usual way.
  • Put the cake ingredients (minus the courgette) into a large bowl and beat together until perfectly combined and creamy in appearance… a stand mixer is perfect for this.
  • Fold in the courgette and pour into the cake tin. Lightly smooth over the top.
  • Place the grid shelf on the floor of the baking oven and the tin atop that.
  • This is a long bake for a sponge cake at 1 hour 10 mins (in my Aga…you will need to keep an eye on your cake and adjust according to the foibles of your Aga) if the top is browning too quickly then slide in your cold plain shelf after 20 mins on the 2nd set of runners.
  • 2 oven Agas: place the grid shelf on the floor of the roasting oven and your deepest roasting tin on top of it. Place your cake tin in the roasting tin and the cold plain shelf on the second set of runners. This will need changing over after 25 minutes will another cold plain shelf or a baking tray whilst the original one cools down.
  • Nb it is a really good idea to have 2 plain shelves regardless of how many ovens you have! Also the deepest Aga roasting tin…as these fit onto the runners and negate the need for the grid shelf.
  • When the cake is cooked through remove from the oven and allow to cool in the tin for 20mins. Skewer the top in several places and mix some caster sugar with the juice of one lemon and pour over the sponge… much as you would for a lemon drizzle cake
  • Remove the cake from the tin and place on a cooling rack to finish cooling completely.
  • Make up the icing: whisk all the ingredients together until smooth and fluffy.
  • Once the cake is cooled carefully cut in half to create two sponges (like a Victoria sponge).
  • Using some of the icing sandwich back together and then using a palette knife carefully apply the rest of the icing over your cake and chill for 20 minutes before serving.



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