Courgette Lemon Thyme Cake

• unsalted butter↗350g 350g

  plus extra for tin

• golden sugar↗350g 350g
• lemons↗zest 2 unwaxed zest 2 unwaxed
• large eggs↗6 6
• self-raising flour↗400g 400g
• baking powder↗2 tsp 2 tsp
• courgettes↗4 4

  (about 600g), coarsely grated

• chopped thyme leaves2 tbsp 2 tbsp
• mascarpone↗250g 250g
• unsalted butter↗250g 250g

  softened at room temperature

• lemons↗zest 2 unwaxed zest 2 unwaxed
• icing sugar↗900g 900g
• golden sugar↗50g 50g
• thyme sprigs↗12 12

  (use a combination of thinner and thicker sprigs)

• egg white1 1

  lightly beaten

• золотий кристалізований цукор↗200g
• невашені лимони↗2

  thinly sliced into rounds

• золота фарба та листя золота↗

  (optional)

Step-by-step instructions

1. 1

   Start by preparing the garnish. For crystallised thyme, place sugar on a plate, coat the thyme with egg white, then roll it in sugar. Shake off excess sugar and leave the sprigs on a parchment sheet to dry completely.

2. 2

   For candied lemon slices, add sugar to a saucepan with 200 ml water. Heat gently until the sugar dissolves, then bring the syrup to a boil. Add the lemon slices and cook for 15 minutes until soft. Carefully remove the slices from the syrup and spread them on a parchment sheet to dry (handle gently as they are fragile, and keep them in round shape if possible). Reserve the remaining syrup for glazing the cake.

3. 3

   Preheat the oven to 180 °C/160 °C fan/gas 4. Grease and line the bottom of two 20 cm (removable) cake tins. Prepare four sponge cakes in two batches. For the first batch, in a stand mixer or large bowl with an electric whisk, beat 175 g butter with 175 g sugar and the zest of 1 lemon until creamy. Separately, lightly beat three eggs in a jug. Gradually add the eggs to the mixture, folding in and beating well after each addition. In another bowl, combine 200 g self‑raising flour, 1 tsp baking powder and a pinch of salt, and gently fold into the batter. Finally add 300 g grated courgette and 1 tbsp thyme leaves. Divide the batter between the tins and bake for 25 minutes or until a skewer inserted in the centre comes out clean.

4. 4

   While the sponges are still warm, poke them all over with a skewer and brush with a little of the reserved lemon syrup. Once they have cooled to a comfortable temperature, remove them from the tins and place on a rack. Prepare and bake the second batch of cakes using the remaining ingredients – you can reuse the same parchment, re‑greasing it and the sides of the tins.

5. 5

   When the cakes have cooled, make the glaze. Whisk all ingredients with a pinch of salt until smooth and fluffy.

6. 6

   Using a cake stand (if available), stack the cakes one on another, brushing with a little glaze. Spread a thin layer of glaze around the cake with a palette knife and chill for 30 minutes to set. (This layer is called the “crumb coat” because it holds the loose crumbs on the surface, so the second glaze layer will be smooth.) If short on time, place in the freezer for 5 minutes.

7. 7

   After fully cooling, cover the cake with a second layer of glaze for a smooth finish. Attach the crystallised thyme and candied lemon slices on one side of the cake, arranging them as if they are falling.

8. 8

   Return the cake to the refrigerator or freezer until the glaze is completely set. For extra shine, use a thin brush to apply a little gold paint to the lemon slices, creating a sparkling autumn effect, and optionally dust with gold leaf pieces.