If you need to put a cake on the table quickly this is the one and it is seasonal too. A simple base of sunflower oil, soft brown sugar and eggs are whisked together before folding in grated courgette, walnuts, spices and flour. The topping is a heavenly floss of mascarpone and Greek yogurt, spiked with lemon zest, and sweetened with a little icing sugar. White currant berries are in season now and make a jewel like flourish to this statement cake. The cake is based on a recipe from Waitrose.
Ingredients
125ml sunflower oil, plus extra for greasing
3 free range eggs (medium)
125g light brown soft sugar
250g grated courgette (about 2 medium courgettes)
50g walnuts, roughly chopped and toasted in the oven for a few minutes
225g plain flour
1 tsp ground cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp fine salt
For the lemon mascarpone topping
100g mascarpone
1 unwaxed lemon, zest, plus extra to serve
60g icing sugar, sifted
100g Greek strained yogurt
Preheat the oven to 170ºC, gas mark 3 Meanwhile, grease and line a 900g loaf tin with a long strip of baking parchment that overhangs either end.
Method
Put the oil, eggs and sugar in a large mixing bowl and beat for about 2 minutes, using electric beaters, until light and airy. Stir in the courgettes and walnuts. In a separate bowl, mix the dry ingredients, then fold them into the egg mixture.
Transfer the cake mix into the loaf tin and bake for 1 hour-1 hour 10 minutes until golden, risen and a skewer inserted into the centre comes out clean. Let the cake sit in the tin for 15 minutes, then remove to a wire rack to cool completely.
For the lemon topping
Mix the mascarpone, lemon zest and icing sugar and then add the yogurt until the mixture holds soft peaks. Using a palette knife spread the topping over the top of the cooled cake and sprinkle with a little more lemon zest to finish the cake.
