Courgette and lemon drizzle cake with crystallised primroses
Serves: 8
Prep time: 40 minsTotal time: 
Recipe photograph by Kris Kirkham
Courgette and lemon drizzle cake with crystallised primroses
Serves: 8
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
573Kcal
Fat
26gr
Saturates
16gr
Carbs
81gr
Sugars
60gr
Fibre
2gr
Protein
6gr
Salt
0.6gr
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Sybil Kapoor
Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.
Ingredients
- 225g self-raising flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 2 small courgettes (about 250g)
- finely grated zest of 3 lemons and 3 tbsp lemon juice
- 125g soft unsalted butter, plus extra for greasing
- 125g caster sugar
- 2 large eggs, lightly beaten
- 50g cut mixed peel
- 2 tbsp milk
For the lemon buttercream:
- finely grated zest of 2 lemons and 2 tbsp lemon juice
- 100g soft unsalted butter
- 250g icing sugar, sifted
For the lemon icing:
- 200g icing sugar
- 2-3 tbsp lemon juice (you will have leftover juice from the lemons zested for the cake and buttercream)
For the crystallised primroses:
- 1 egg white, lightly beaten
- handful of primroses
- 75g caster sugar
Step by step
Get ahead
Prepare your sugared primroses a couple of days ahead; store them in a cool, dry place. You can make the buttercream a day ahead – chill, but let it soften before using. The uniced sponges freeze well.
- First, crystallise the primroses. Using a pastry brush, apply the frothy egg white to the flowers in a very thin layer. Dip the flowers in the sugar. Shake off the excess and place on a lined tray. Leave to set for 2 hours in the fridge or overnight at room temperature.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and base-line 2 x round 20cm (4cm-deep) tins.
-
Sieve the self-raising flour, bicarbonate of soda and baking powder into a bowl.TipThe courgette gives a lovely texture similar to carrot cake
- Trim and grate the courgettes; squeeze dry and set aside.
- Place the zest in a bowl with the butter and sugar and beat together until pale and fluffy, then gradually beat in the eggs. Using a wooden spoon, beat in the flour mix, then the courgette and mixed peel. Fold in the 3 tablespoons of lemon juice and the milk.
- Divide between the tins and bake for 25-30 minutes until lightly coloured and firm to the touch. Remove from the oven and place in their tins on a wire rack for 5 minutes. Then turn out and leave to cool completely.
- For the buttercream, put the zest, butter and icing sugar in a bowl. Beat thoroughly until light and fluffy, then gradually beat in the 2 tablespoons of lemon juice.
- Spread the buttercream on one of the cold cakes. Sandwich the other cake on top, upside-down. Then, for the icing, sift the icing sugar into a bowl. Using a wooden spoon, stir the lemon juice into the sugar but add it gradually (you may not need it all) – you want a thick, smooth icing.
- Pour on the centre of the cake and, using a wet palette knife, gently smooth out to the edges and let the icing dribble over the edge. Leave to dry, then decorate with the crystallised primroses.
Chef quote
This is a delicate cake perfect for a Mother's Day tea. The courgette gives it a lovely texture, similar to carrot cake. Please note: it is illegal to uproot wild flowers such as primroses or to pick them to sell on. If in doubt, buy them from your local garden centre and check that they are edible before using. If you can't find primroses, use unsprayed rose petals or violets instead.
