Courgette and rosemary cake - recipe

Courgette and rosemary cake

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For the lemon and rosemary curd

For the icing

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  1. 1

    Preheat the oven to 180C (fan 160C, gas mark 4) and grease and base line 2 x 20cm victoria sponge cake tins.

  2. 2

    Sift the flour into a bowl, stir through the baking powder, bicarbonate, salt and mixed spice.

    For this step you'll need:

    • 300g Plain white flour
    • 1½tsp Baking powder
    • ½tsp Bicarbonate of soda
    • ½tsp Salt
    • 2tsp Mixed spice
  3. 3

    Stir in the courgette and hazelnuts to coat in the flour.

    For this step you'll need:

    • 200g Courgette(s) grated
    • 100g Hazelnuts toasted, chopped
  4. 4

    In another large bowl whisk the oil, eggs, sugars and lemon extract together.

    For this step you'll need:

    • 180ml Vegetable oil
    • 3 Egg(s) (free range) medium
    • 175g Unrefined light muscovado sugar
    • 120g Unrefined golden caster sugar
    • 1½tsp Lemon extract
  5. 5

    Add the dry ingredients into the wet ones and fold in well but don’t over mix. Divide equally between the tins and spread out evenly to the sides.

  6. 6

    Bake in the preheated oven for 25 minutes until springy to the touch and coming away from the tins.  Leave in the tins for a few minutes before turning out onto a wire rack and cool.

  7. 7

    Meanwhile make the curd by adding all the ingredients into a bowl and place over a pan of boiling water, stir until thickened, about 15 minutes. Remove from the heat and cool, then remove the rosemary sprigs. Only half of the curd is to be used for the recipe and see below for tip.

    For this step you'll need:

    • 2 Egg(s) (free range) medium
    • 150g Unrefined golden caster sugar
    • 2 Lemon(s) juice and zest
    • 100g Butter (salted) melted
    • 4 Rosemary sprigs, plus extra to garnish
    • 1tsp Cornflour
  8. 8

    For the icing beat together the cream cheese, icing sugar and lemon extract. Place one cake onto a serving plate and top with just under one half of the icing, spread over the lemon curd. Place the other cake on top and spread with the remaining icing and then dollop spoonfuls of curd over the top.

    For this step you'll need:

    • 200g Cream cheese full fat
    • 100g Unrefined golden icing sugar
    • ½tsp Lemon extract
  9. 9

    Use a palette knife, swirl the curd into the icing. Top with sprigs of rosemary and sprinkle over some light muscovado sugar before serving.

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