RECIPE: HOW TO DO LEMON AND COURGETTE CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

This gorgeous lemon and courgette cake features layers of zesty sponge layered with homemade lemon curd and white choc cream cheese frosting.

RECIPE LEMON AND COURGETTE CAKE WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Dificulty: Easy
Portion: Serves 12-14
Time: Hands-on time 1 hour, plus chilling and cooling

Ingredients

375g unsalted butter, softened300g caster sugar5 medium free-range eggs, at room temperature375g self-raising four1 tsp bicarbonate of soda2 tsp ground ginger300g courgettes, grated (see Know How)Grated zest 4 lemonsCandied lemon slices to decorate (see Know How and use the zested lemons above)
375g unsalted butter, softened
300g caster sugar
5 medium free-range eggs, at room temperature
375g self-raising four
1 tsp bicarbonate of soda
2 tsp ground ginger
300g courgettes, grated (see Know How)
Grated zest 4 lemons
Candied lemon slices to decorate (see Know How and use the zested lemons above)
115g caster sugar3 medium free-range eggs, plus 2 medium free-range egg yolks1 tbsp cornflourGrated zest and juice 2 large lemons (about 150ml juice)75g cold unsalted butter, diced
115g caster sugar
3 medium free-range eggs, plus 2 medium free-range egg yolks
1 tbsp cornflour
Grated zest and juice 2 large lemons (about 150ml juice)
75g cold unsalted butter, diced
375g unsalted butter, softened and at room temperature200g icing sugar300g full-fat cream cheese (we used Philadelphia) at room temperature150g white chocolate, melted and cooledSqueeze of lemon juice
375g unsalted butter, softened and at room temperature
200g icing sugar
300g full-fat cream cheese (we used Philadelphia) at room temperature
150g white chocolate, melted and cooled
Squeeze of lemon juice
Electric hand or stand mixer
2 x 20cm loose-bottomed round cake tins, lined with compostable baking paper

Step by step preparation

Heat the oven to 160ºC fan/gas 4. To make the cake, beat the butter and sugar in a stand mixer on medium speed (use the paddle attachment), scraping down the sides twice, until the mixture is pale and fluffy – 6-8 minutes (or use a hand mixer). Beat in the eggs, one at a time, allowing each addition to be incorporated before adding the next. After the last egg is added, scrape down the sides once more, then beat for 2 minutes.
Sift together the flour, bicarb and ginger, then gently fold into the wet mixture using a figure-of-eight motion until just combined. Finally, gently fold in the courgettes and lemon zest. Divide the batter evenly between the prepared tins, smooth the tops, then bake for 25-30 minutes until golden and a skewerpushed into the middle comes out clean. Cool in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool completely (see Make Ahead).
To make the lemon curd, beat the sugar, eggs, yolks and cornflour in a medium heatproof bowl using a balloon whisk. Add the lemon zest and juice and beat until combined. Sit the bowl over a pan of barely simmering water and cook, stirring frequently, for 15-20 minutes until very thick, taking care not to let the mixture get too hot or it will curdle. Remove from the heat and whisk in the cold butter, 2 cubes at a time. Press a piece of cling film directly onto the surface of the curd and set aside to cool completely (see Make Ahead).
For the buttercream, beat the butter and icing sugar in a stand mixer or with a hand mixer until fluffy. Gradually beat in the cream cheese, bringing the mix back to a smooth consistency before adding more. Add the melted chocolate and a squeeze of lemon, scrape down the sides of the bowl and beat again until well combined. Cover and chill for 1-2 hours until firmed up.
To assemble, slice the cooled cakes horizontally in half (see Know How). Secure 1 layer of cake, cut-side up, to a serving plate or cake stand using a blob of the buttercream. Spread 2 large spoonfuls of buttercream over the cake, followed by about a third of the lemon curd. Repeat the cake, buttercream and curd layers twice more, finishing with the final cake layer.
Chill the cake for 30 minutes to firm up the buttercream, then coat the top and sides with a thin layer of buttercream (known as a crumb coat – it should be so thin you can see through it). Return the cake to the fridge for 1 hour, then spread with the remaining buttercream, giving it a smooth or swirled design as you prefer. Decorate with the candied lemon slices (see Know How).

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