HARVEST SHOWSTOPPER

Inspired by the allotment, this fragrant modern bake makes the most of the late-summer courgette crop

- SOPHIE GODWIN

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