COURGETTE, LEMON AND POPPY SEED CAKE
SERVES: 14 PREP: 25 MINS COOK: 35 MINS 300ml light olive oil, plus extra for greasing 175g (6oz) spelt flour 2 tsp baking powder 1 tsp bicarbonate of soda Pinch of fine sea salt seeds scraped from 1 vanilla pod 300g (10½ oz) runny honey 3 large eggs 225g (8oz) courgette Finely grated zest of 2 lemons icing 100ml (4floz) whipping cream 200g (7oz) mascarpone 3 tbsp maple syrup Finely grated zest of 1 lemon and 2 tbsp lemon juice 1 tbsp poppy seeds 1. Preheat the oven to 180°C/350°F/ Gas mark 4. Grease 2 x 20cm (8in) loose-bottomed cake tins. Place baking paper in the base of each. 2. sift all the dry ingredients into a bowl and add the vanilla. Pour the oil into a separate bowl, add the honey and beat until well mixed. Add the eggs one at a time, beating well in between each addition, then fold in the dry ingredients. 3. Coarsely grate the courgette into a clean tea towel and squeeze well to remove the excess liquid, then add the grated courgette and the lemon zest to the mixture. Divide evenly between the prepared tins. Bake the cakes on the middle shelf of the oven for 40-45 mins. Leave to cool. 4. For the icing, whip the cream in a bowl, then fold in the mascarpone. Add the maple syrup, half the lemon zest and the lemon juice. spread half the icing over one cake, then place the other cake on top and cover the top with the remaining icing. scatter with the poppy seeds and the rest of the lemon zest and serve. Per serving: cals 375, sugar 19g, fat 27g (sat fat 9g)