Baking, Desserts

courgette cake!

courgette cake

This cake is ideal to cook on an ElectricKit converted oven.

Set your temperature to 180 degrees and bake on the second set of runners down from the top

The courgette cake will be moist and super delicious. You may need to place your cold plain shelf below the cake after 20 minutes to prevent overcooking of the base of your cake


Courgette, lemon and thyme cake


For the Cake

300g butter, softened

300g golden caster sugar

You will need the Zest of 2 unwaxed lemons

In addition, you will need 5 large free-range eggs

350g self-raising flour

2 tsp baking powder

3 large courgettes (500g) coarsely grate these

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



For Electrickit Agas, cook your cake on the second set of runners down from the top in your roasting oven.  Place the cold plain shelf beneath your bake after 20 minutes to prevent over cooking of the base of your cake.

Measure both lots of butter and place in separate bowls at the back of the Aga to soften

If you are 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.

Place 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.

Now you need to fold in the courgette and pour into the cake tin. Lightly smooth over the top.


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)

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

Finally remove the cake from the tin and place on a cooling rack to finish cooling completely.


What to do next

Mix up the icing: whisk all the ingredients together until smooth and fluffy.

After that, and 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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