Courgette & Rosemary Cake

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This courgette and rosemary cake is lovely and moist, great served up with a cup of tea.


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

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

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

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

  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. 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. 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.

  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.

  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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