RECIPE: Courgette Loaf Cake, by Allonby Tearoom and Gift Shop

• Features, Food & Drink, Recipes
• 17th September 2024
• Cumbria Guide

COURGETTE LOAF CAKE
with Lemon Frosting

by Allonby Tea Rooms

Ingredients:

• 50g walnuts
• 125ml sunflower oil, plus extra for greasing
• 3 Free Range Medium Eggs
• 125g light brown soft sugar
• 250g courgettes (about 2 medium courgettes), coarsely grated
• 225g plain flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine salt

Lemon Mascarpone Frosting

• 100g mascarpone
• 1 unwaxed lemon, zest, plus extra to serve
• 60g icing sugar, sifted
• 100g Greek strained yoghurt

Method:

1. Preheat the oven to 170’C, gas mark 3; put the walnuts in a small roasting tin and roast for 10 minutes until golden. Set aside to cool, then roughly chop. Meanwhile, grease and line a 900g loaf tin with a long strip of baking parchment that overhangs either end.
2. Put the oil, eggs and sugar in a large mixing bowl and beat for 2 minutes, using an electric beaters, until light and airy. With a spatula, stir in the courgettes and walnuts. In a separate bowl, mix the dry ingredients, then fold into the egg mixture until just combined. Tip into the loaf tin and bake for 1 hour-1 hour 10 minutes until golden, risen and a skewer inserted into the centre comes out clean. Let the cake sit in the tin for 15 minutes, then remove to a wire rack to cool completely.
3. For the frosting, use a hand whisk to mix together the mascarpone, lemon zest and icing sugar until combined. Add the yoghurt and whisk until it just holds soft peaks. Swirl over the top of the cooled cake and sprinkle with a little more lemon zest, if liked.

Did you know: The grated courgette adds lots of moisture to this cake. It will keep for 2-3 days in an airtight container.

***IMPORTANT NOTICE***

Brenda and Michael from Allonby Tearoom and Gift Shop are sadly hanging up their aprons and closing the doors for good on 20th September 2024. We’d just like to take the time to say a massive THANK YOU from the team here at Cumbria Guide, for your continued support and contribution to our recipe pages over the years. We’ll miss seeing your homemade bakes drop into our inbox but we wish you all the best in your well earnt retirement. Enjoy the next chapter!

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