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Courgette Cake with Lemon Mascarpone Icing
The courgette in this cake ensures it remains moist and the sultanas add extra bursts of sweetness to each bite.
- Yields: 1 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Cake
3 extra large eggs
4⁄5 C (200 ml) canola oil
225 g castor sugar
350 g self-raising flour
1 tsp (5 ml) bicarbonate of soda
1 tsp (5 ml) baking powder
400 g courgettes, grated
100 g sultanas
Lemon Mascarpone Icing
250 g Galbani Mascarpone
100 g icing sugar, sifted
zest of 1 medium sized lemon
Garnish
50 g slivered almonds, lightly toasted
sprinkling of lemon zest
6-8 fresh figs, quartered
Method
Preheat the oven to 180 °C.
Grease and line 2 x 22 cm round cake tins.
Whisk the eggs, oil and sugar together until pale, thick and fluffy.
Sift the dry ingredients together and then fold into the egg mixture.
Stir in the grated courgettes and sultanas. Pour the batter into the prepared tins and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
Remove the cakes from the oven; allow to cool for a few minutes in the tins before turning out onto a wire wrack to cool completely.
Lemon Mascarpone Icing
Gently fold the Galbani Mascarpone, sifted icing sugar and lemon zest together. Keep refrigerated until ready for use.
To Assemble
Trim the cakes if necessary, they should be flat to ensure even assembly.
Top one layer with the lemon mascarpone icing and sandwich the cakes together, add another layer of icing and the final layer of cake. Finish with a final layer of icing.
Decorate the cake with toasted almonds, lemon zest and fresh figs.
