This is a lovely, moist cake, and believe it or not, a healthier option when you have a bit of a sweet tooth – which basically is all of us!!
350-400 grams grated courgette (about 2 medium courgette)
150 grams honey
2 medium eggs
120 mls low fat yoghurt
130 mls vegetable oil
200 grams spelt flour
200 grams plain flour
1 tsp salt
1 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 large lemon, zest only
2 TBSP poppy seeds
Low fat cooking spray
Lemon Curd Mascarpone
3 Tablespoons good quality lemon curd
150 grams mascarpone
150 grams full fat Greek yoghurt
Optional: 100 grams dark chocolate chips/chunks
Preheat the oven to 170C Fan / Gas Mark 4
Preparing the courgette: Start by grating the courgette. Place the grated courgette in a microwave safe bowl and microwave on high for 1 minute. Place the courgette in a kitchen towel, and squeeze out all the excess water.
Dry Ingredients: In a medium bowl combine all of the dry ingredients – baking powder, baking soda, spelt flour, plain flour, poppyseeds, lemon zest, salt and cinnamon.
Wet Ingredients: In another bowl combine all of the wet ingredients (honey, eggs, yoghurt and vegetable oil), and give this all good stir. Add the grated courgette – but before adding the grated courgette to the wet mix, make sure it has cooled down, just to make sure it doesn’t scramble the egg. Fold the dry ingredients into the wet ingredients.
At this point you can also add the dark chocolate chips/chunks, this is an optional ingredient.
Grab your springform cake tin/loaf tin, use a low fat cooking spray to coat the tin well. Pour the batter into the tin, place it in the middle of the oven and bake for 45-55 minutes, until golden brown and a skewer inserted into the loaf comes out clean.
Making the Lemon Curd Mascarpone: Combine the Greek yoghurt and mascarpone in a bowl and mix well. Next add the lemon curd, and gently fold this in. Serve this on the side of each slice, and enjoy!