Oh my, it’s been a while, hasn’t it? Just when I thought I had all the time in the world to make fancy cakes and write about them, my new lack of routine just threw everything askew and time just marched by. I have been baking my ass off but sadly never got round to posting about it. Things have to change around here!
First up, this great recipe for courgette and walnut cake with lime mascarpone frosting. The frosting took (a lot) of inspiration from Jamie Oliver, and is almost the best part, so creamy and lime-y, and goes so well with the rougher, crunchier texture of the cake. Just try not to eat the frosting straight from the bowl.
What You Need:
For the cake:
150g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
0.5 tsp salt
125g soft brown sugar
100ml rapeseed oil
100g walnuts, chopped
1 medium courgette, grated
For the frosting: (I only used about half of this to cover the cake)
240g cream cheese (full fat)
160g icing sugar, sifted
juice and zest of 1 lime
zest of 1 lime + 0.5 tbsp caster sugar (to decorate)
What To Do:
Preheat the oven to 180C (160C fan) and grab a round springform cake tin (I used an 8 inch tin). Grease the bottom and sides of the tin, and line the bottom with greaseproof paper.
Using a whisk (or a stand mixer), beat the sugar and eggs together until well mixed.
Mix in the oil. Sift the flour,salt, cinnamon, baking powder and bicarbonate of soda over the mixture and, using a spatula or wooden spoon, stir into the eggy, sugary, oily mixture.
Squeeze the grated courgette to remove any excess moisture, and add to the mixture along with the chopped walnuts.
Stir to combine. Pour the mixture into the prepared tin, and bake for 25 – 30 minutes, until a toothpick inserted in the centre of the cake emerges clean. Leave to cool slightly in the tin, and then turn out onto a wire rack (removing the parchment paper from the bottom of the cake).
When the cake has cooled, make the frosting. Beat the cream cheese and mascarpone to remove any lumps. When smooth, gradually add the icing sugar and the zest and juice of the lime. Add the juice slowly, as it may thin out the frosting too much. If this happens, just add a little more icing sugar until you are satisfied with the consistency. Smooth over the cooled cake. Mix the zest of 1 lime with 1/2 tbsp caster sugar. Sprinkle over the frosted cake.
Serve and enjoy!