Surplus courgettes this time of year? Why not try turn them into a teatime treat with this courgette, lemon and poppy seed cake….
SERVES 12
- 2 tbsp poppy seeds
- Finely grated zest of 2 lemons
- 75ml whole milk
- 250g unsalted butter
- 250g light brown soft sugar
- 4 eggs, yolks & whites separated
- Half tsp almond extract
- 200g gluten-free self-raising flour
- 75g ground almonds
- 250g grated weight of courgettes
For the topping
- 300g icing sugar
- 1.5 tsp finely grated lemon zest
- 30g unsalted butter
- 2 tbsp lemon juice
- 1 tbsp poppy seeds
- Preheat your oven to 180C/Gas 4. Lightly grease a 23cm springform cake tin and line with baking parchment. Warm the milk, poppy seeds and lemon zest in a small pan for a couple of minutes, then remove from the heat and leave to cool.
- Cream the butter and sugar in a large bowl until pale, light and fluffy. Beat in the egg yolks, one at a time. Stir in the almond extract, flour and ground almonds. Fold in the courgettes and cooled milk.
- Whisk the egg whites in a separate clean bowl to stiff peaks. Add a large spoonful to the courgette mixture and stir in, then gently fold in the rest, keeping as much air in the mixture as possible. Pour into the tin.
- Bake for approx 60 mins, until firm to the touch; it should spring back when you lightly press the middle. Cool in the tin for 15 mins, then turn onto a wire rack to cool completely.
- To make the icing, sift the icing sugar into a bowl. Add the lemon zest. Melt the butter and pour over the icing sugar. Add the lemon juice and stir together quickly, adding a splash of cold water if needed, until you have a thick but spreadable icing.
- Use a palette knife to spread over the cake. Leave for 30 mins for the icing to set, before serving sprinkled with poppy seeds.
Recipe by Kirsty Hale, Operational Chef at Riverford; www.riverford.co.uk/recipes