CAKE RECIPE
Lime, Courgette & Poppy Seed Cake (gluten-free) This is a delicious way to use up a late season surfeit of courgettes, even the larger ones. Courgettes are not just for savoury dishes, here they add a sweet moistness. Serves 14-16 501kcal 51g carbs per slice
Tip:
INGREDIENTS
If you don’t need gluten-free, substitute ordinary flour and omit the xanthan gum.
Cake: 340g courgettes 4 large eggs 170ml vegetable oil 200g caster sugar 300g gluten-free self-raising flour 1 teaspoon bicarbonate of soda ½ teaspoon baking powder ½ teaspoon xanthan gum 1 tablespoon poppy seeds (optional) Zest of 3 limes, grated 2 tablespoons lime juice Syrup (optional): 75g caster sugar 50ml water 1 lime, sliced, plus any juiced remnants Frosting: 275g spreadable butter, very soft 250g mascarpone, at room temperature 275g icing sugar Zest and juice of 1 lime
METHOD 1. Preheat the oven to 180ºC (160ºC fan). Grease and baseline 3 x 20cm sandwich tins. Grate the courgettes into a bowl lined with
strong kitchen paper or a clean tea towel. We grate about 75% roughly, 25% finely. Squeeze out all excess liquid then leave to drain further. 2. To make the lime syrup (if using) dissolve the sugar in the water over a medium heat, then add the lime, mash it down to extract all juice and boil for five minutes or so. Leave to cool. 3. Whisk the eggs, vegetable oil and sugar until creamy. Sift in the flour, bicarb, baking powder and xanthan gum and beat well. Add the poppy seeds, lime juice and zest and beat through, then add the drained courgette and combine thoroughly. 4. Divide between the cake tins and bake for 25 – 30 minutes, until risen and springy to the touch. Remove from the oven, run a knife around the edge and leave in the tin. If using, brush each cake with lime syrup, or skewer and pour on for a stickier cake.
5. For the frosting, beat together the butter and mascarpone until light and fluffy. Add the icing sugar in three batches, then whisk for about five minutes on a high speed. Add the juice and zest and beat in thoroughly. ₁ 6. Use ⁄⁴ of the frosting between each layer of cake, then cover the top and sides with the remainder. Decorate as you wish – we use more lime zest and fresh sliced lime. Keeps in the fridge for 4 days. The Pennoyer Centre’s volunteer BakeForce make delicious cakes for sale in the café, which won the EDP Norfolk Food & Drink “Best Baking” Award. The café is open Mon-Sat from 10am to 3pm. www.pennoyers.org.uk 01379 676660 The Pennoyer Centre, Station Road, Pulham St Mary, Norfolk, IP21 4QT
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