With this glut of yellow courgettes at the moment, I was trying to think of a recipe that Biscuit Boy might actually like. Biscuit Boy likes all things sweet and cakey, and I remembered reading a recipe that Nigella Lawson had made using green courgettes and lime juice. So, I decided I would make the same thing but use yellow courgettes and lemon juice instead. Nigella filled her cake with lime curd, I used lemon curd.
Interestingly, you cannot taste the courgettes in the finished recipe, but they do add a lovely moistness to the cake (good news for Biscuit Boy !). I doubled up the ingredients as I had a lot of courgettes to use, but you could halve the recipe and acheive the same results.
Here is the recipe.
450gr yellow courgettes, grated and left to drain.
4 large eggs (or 5 medium ones)
300gr caster sugar
250ml vegetable oil
1tsp bicarbonate soda
1tsp baking powder
Juice of 1 lemon
For the filling: Lemon curd
1. Put the eggs, oil and sugar in a bowl and whisk until creamy.
2. Add the flour, bicarb and baking powder.
3. Add the courgettes and lemon juice.
4. Whisk until all mixed together.
5. Poured into a prepared backing tin. I always grease, and then line the tin(s) with baking parchment.
6. Bake for 30-35 minutes until the top is springy when touched, and a skewer comes out clean.
I filled a square cake tin and a small round 4inch cake tin with this mix. Half of the mix would fill 2 x 21cm sandwich tins.
7. When the cake is cool , either chop in half lengthways through the middle and fill with lemon curd, or if you have made 2 sandwich tins, sandwich them together with lemon curd...
NOTE: If you fancy a frosting on this, Nigella uses a mix of cream cheese, icing sugar, lime and pistachio nuts. This is a little too heavy for my liking, so I did not use a frosting. If I had used one I would have substituted the lime juice for lemon juice, and not used any nuts. I think a simple dusting of icing sugar works just as well.
Here's how the whole cake came out .... Enjoy !