Courgette and lemon cake with basil
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 8–12
- Dietary
- Pregnancy-friendlyVegetarian
This moist courgette and lemon loaf cake is made with olive oil and ground almonds, then soaked in a fragrant basil and lemon syrup. Finish with chopped pistachios, candied lemon peel and fresh basil leaves.
Ingredients
For the basil and lemon syrup
- 150g/5½oz caster sugar
- 2 lemons, juice only
- 1 lemon, zest only
- 1 bunch basil, leaves only
- 1 tbsp olive oil
For the courgette and lemon cake
- 3 medium free-range eggs
- 200g/7oz caster sugar
- 150ml/5fl oz olive oil
- 3 lemons, zest only
- 50ml/2fl oz lemon juice
- 250g/9oz self-raising flour
- 50g/1¾oz ground almonds
- 1 tsp baking powder
- 250g/9oz courgette, grated
- pinch salt
To serve
- 50g/1¾oz chopped pistachios
- 50g/1¾oz candied lemon peel
- 1 tbsp small basil leaves
Method
To make the basil and lemon syrup, put 150ml/5fl oz water, sugar, lemon juice and zest in a saucepan. Bring to a simmer, stirring until the sugar has dissolved. Remove from the heat, add the basil leaves and leave to infuse.
Add a pinch of salt and the olive oil. Strain the syrup and set aside.
To make the courgette and lemon cake, preheat the oven to 190C/170C Fan/Gas 5. Line a 900g/2lb loaf tin with baking paper.
Put the eggs and sugar in a large bowl and whisk using an electric hand whisk, or a stand mixer fitted with the whisk attachment, until pale and fluffy.
Slowly whisk in the olive oil, lemon zest and lemon juice.
Gently fold in the flour, ground almonds, baking powder and remaining pinch of salt. Fold in the grated courgette until combined.
Spoon the mixture into the prepared tin and bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cake to cool slightly in the tin, then prick all over with a skewer. Spoon the syrup over the warm cake and leave it to soak in. Allow to cool in the tin before turning out.
To serve, cut the cake into slices and scatter over the chopped pistachios, candied lemon peel and small basil leaves.
