Courgette Cake with Lemon and Mascarpone Icing



3 extra large eggs

200ml canola oil

225g castor sugar

350g self-raising flour

1 tsp (5 ml) bicarbonate of soda

1 tsp (5 ml) baking powder

400g courgettes, grated

100g sultanas


Lemon Icing

250g (1 tub) Galbani Mascarpone

100g icing sugar, sifted

zest of 1 medium sized lemon



50g almonds, lightly toasted

sprinkling of lemon zest

6 fresh figs, quartered


Grease and line 2 x 22 cm round cake tins.
Whisk the eggs, oil and sugar together until pale, thick and fluffy.


Sift the dry ingredients together and then fold into the egg mixture.
Stir in the grated courgettes and sultanas. Pour the batter into the prepared tins and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.


Remove the cakes from the oven; allow to cool for a few minutes in the tins before turning out onto a wire rack to cool completely.


Lemon Icing

Gently fold the Galbani Mascarpone, sifted icing sugar and lemon zest together. Keep refrigerated until ready for use.


To Assemble

Trim the cakes if necessary, they should be flat to ensure even assembly. Top one layer with the lemon mascarpone icing and sandwich the cakes together, finish with a final layer of icing.


Decorate the cake with toasted almonds, lemon zest and fresh figs.

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