Friday, 23 May 2014
Another Attempt at a Courgette and Lemon Cake
When the apple cake I made last week turned out so well, I immediately wondered if it could be adapted to make a courgette cake. I also wanted to have another go at getting a better lemon flavour into a courgette cake than I did with this effort last year, when lemon marmalade was used. I didn't have lemons, but I did have a jar of Sicilian Lemon Dessert Base, bought from the cheap 'end of line' shelf in Tesco.
It's a blend of lemon juice concentrate, sugar, lemon zest, butter and cornflour and is designed to make quick desserts - for example, mix with whipped cream to make a mousse or with cream cheese to fill a pastry case. It sounded perfect for adding intense flavour to a cake batter.
So, I adapted the apple cake recipe a little and produced a courgette and lemon cake which was the best I've made so far! It was much lighter than previous efforts and had a pronounced lemon flavour. It was also quite pretty, with the flecks of courgette peel still visible.
225g SR flour
1 teaspoon baking powder
1/2 teaspoon salt
100g unsalted butter
150g golden caster sugar
150g coarsely grated courgette
2 large eggs
100g lemon dessert base (without this I think I'd use the zest of two lemons and 50g natural yogurt)
Preheat the oven to 180C and prepare a 7" diameter round cake tin.
Sift the flour, baking powder and salt into a bowl and rub in the butter as for making pastry.
Mix in the sugar, then all the other ingredients, and mix to soft batter.
Transfer the batter to the baking tin, level the top and bake for around 60 minutes, or until a test probe comes out clean and dry.
Cool for 15 minutes in the tin, then move to a wire rack to finish cooling.
I didn't think the cake needed frosting for everyday eating but a lemon glacé icing would pretty it up for a special occasion.