Comfort cook

Courgette, lemon and thyme sponge

A teatime treat with a citrus kick, this also makes good use of a home-grown veg glut

This light, fluffy cake is gluten-free but can be enjoyed by everyone, not just those with special dietary requirements. Courgette and thyme might seem like unusual ingredients for a cake, but the courgette adds moistness and the thyme a summery fragrance – if you can get lemon thyme, this is even better.

CUTS INTO 8 SLICES

– 285g gluten-free self-raising flour

– ¾ tsp gluten-free baking powder

– ¾ tsp bicarbonate of soda

– ¾ tsp xanthan gum (available from Tesco)

– 250g butter or soft margarine

– 200g caster sugar

– 5 eggs

– grated zest and juice of 1 lemon

– 225g courgette, coarsely grated

– 2 tbsp thyme leaves

For the candied courgette

– 55g caster sugar

– grated zest and juice of 1 lemon

– 55g courgette, cut into matchsticks

– 1 tsp thyme leaves

For the filling

– 70g butter or soft margarine

– 100g icing sugar

– 2 tbsp runny honey

Preheat the oven to 160C/140C fan/gas mark 3. Grease and base line two 20cm loosebottomed sandwich tins.

Place the flour, baking powder, bicarbonate of soda and xanthan gum in a bowl and stir together. Cream the margarine or butter and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each and spooning in a little of the flour mix to stop the mixture from separating. Gradually mix in the remaining flour, then the lemon zest and juice.

Pat the courgette dry with kitchen paper, then fold into the cake mixture with the thyme. Divide between the two tins and level the tops. Bake for about 25 minutes until well risen and golden, and a skewer comes out of the centre cleanly.

Leave to cool in the tins for five minutes, then loosen the edges and turn out on to a cooling rack.

To make the candied courgette, line a baking sheet with non-stick paper. Add the sugar and lemon juice to a saucepan and bring to the boil, stirring until the sugar has dissolved.

Add the lemon zest, courgette and thyme, and boil for two minutes until softened and syrupy. Spoon over the baking sheet and leave to cool.

Add all the filling ingredients to a mixing bowl or food processor and beat until light and fluffy. Remove the lining paper from the cakes.

Put one cake on to a serving plate, spread with filling then top with the second cake and press lightly. Spoon the candied courgettes on top.

Recipe from National Trust Comfort Food, by Clive Goudercourt and The National Trust Cafés (Pavilion, £20)