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Courgette lemon drizzle cake
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Lemon thyme adds an intriguing herby edge to this gluten-free cake,
and gives a pretty finish to the sugary crust
Serves: 8 - 10
250g courgettes, coarsely grated
175g unsalted butter, softened
175g golden caster sugar
3 large Waitrose British Blacktail Free Range Eggs, at room temperature
1 tsp vanilla extract
125g Doves Farm Gluten Free Plain Flour
85g Polenta Valsugana
2½ tsp baking powder
½ tsp bicarbonate of soda
Finely grated zest 2 lemons and juice of 1 (about 3½ tbsp)
Handful lemon thyme sprigs
4 tbsp fondant icing sugar
1. Preheat the oven to 180°C, gas mark 4. Grease and base line a 900g loaf tin. Put the grated courgettes onto a plate lined with a few sheets of kitchen paper. Top with more paper and another plate and leave to drain.
2. Using electric beaters, cream the butter and sugar together in a large bowl until creamy. Gradually beat in the eggs, followed by the vanilla and ricotta. Mix the flour, polenta, baking powder, bicarb and ¼ tsp salt then sift into the bowl and fold in with a spatula or large metal spoon. Finally fold in most of the lemon zest, the grated courgettes and leaves from a few stalks of lemon thyme.
3. Spoon the mixture into the loaf tin and bake for 1 hour until risen, golden and a skewer inserted into the middle of the cake comes out clean. Place on a wire rack and leave to cool in the tin.
4. Mix the lemon juice with the icing sugar and a sprinkling of thyme leaves. Spoon the drizzle over the cooled cake, scatter with the reserved lemon zest and leave to set. Slice and serve.
Typical values per serving:
This recipe was first published in March 2016.
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