Courgette, lemon & thyme cake
SERVES 16-20
PREP 1 hr 30 mins plus cooling
COOK 1 hr 5 mins
A CHALLENGE
Lemon and thyme is a classic combination – the citrus mellows the herb and enhances its sweetness. Adding courgette to the sponges keeps them light and stops them being dry, plus it’s a lovely way to use up a glut.
The decorations are made from natural ingredients, so you can eat absolutely every last crumb of this extraspecial version of a lemon drizzle loaf.
350g unsalted butter, softened at room temperature, plus extra for greasing
350g golden caster sugar zest 2 unwaxed lemons 6 large eggs 400g self-raising flour
2 tsp baking powder
4 courgettes (about 600g), coarsely grated
2 tbsp chopped thyme leaves
For the icing
250g mascarpone
250g unsalted butter, softened at room temperature
zest 2 unwaxed lemons
900g icing sugar
For the crystallised thyme
50g golden caster sugar
12 thyme sprigs (use a combination of thinner and thicker sprigs)
1 egg white, lightly beaten
Diese Geschichte stammt aus der October 2020-Ausgabe von BBC Good Food ME.
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Diese Geschichte stammt aus der October 2020-Ausgabe von BBC Good Food ME.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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