COURGETTE AND LEMON MASCARPONE CAKE

Summer in a cake! If you haven’t tried courgette in cakes, trust me. You need to try it! I’ve grated the courgette into the sponge, which makes the cake so moist and gives it the most delicious crumb. This recipe is so easy to make, you just need to mix all the ingredients together and voila! All done!


This cake can easily be made to be vegan by switching the regular yoghurt to a coconut or vegan yoghurt. Just make sure you get the unsweetened yoghurt otherwise it will be too sweet. You can replace the icing with a simple lemon glace icing which I will share down below!

You will need a 7 inch cake tin or metal ring
 
Ingredients:
 
For the Sponge:
300g Courgette
300g Plain Flour
2 tsp. Baking Powder
100g Yoghurt (or vegan alternative)
1 lemon zest
200g Sugar
100g Oil
1/2 tsp. Salt
 
For the Buttercream:
80g Icing Sugar
250g Mascarpone
60g Yoghurt
90g Shop-bought Lemon Curd
 
Vegan Alternative Buttercream:
150g Icing Sugar
2-3 tbsp. Lemon Juice
 
To decorate:
Slices of lemons
 
 
Method:
 
  1. Preheat the oven to 170 degrees celsius fan. Grease and line the tin with baking paper.
  2. Using a grater, grate the courgette onto some muslin or j-cloth, then squeeze out the excess liquid and place into a bowl.
  3. Add the rest of the cake ingredients into the same bowl and using a whisk, mix together until just incorporated.
  4. Pour into the prepared tin and bake in the oven for 20-25 minutes until golden brown, and cooked all the way through. Leave to cool completely.
  5. To make the frosting, using a spatula or whisk, whisk together the icing sugar, mascarpone and yoghurt until just combined. Make sure you don’t over whisk otherwise it will be too runny. If you are making the vegan icing, just mix together the icing sugar and lemon juice until a soft consistency.
  6. Once you’ve made the icing, spread the icing on top of the cooled cake. If you are making the non-vegan version, swirl in the lemon curd in the icing. Sprinkle some zest over the top of the cake and decorate with slices lemons.
  7. Store the cake in an airtight container in the fridge. It will last for 3 days.
Enjoy!
 
 

Posted by

Hey there! My name is Emily Brook and I am a Pastry Chef, Recipe developer and Food Stylist. I love all things sweet and seasonal! I hope to inspire you with these recipes to create delicious bakes and sweet treats which use and celebrate seasonal food. Along with the recipes I will give you some tips and tricks along the way! Happy Baking!

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