Morello Cherry and Lime Courgette Cake
Makes: Three tier 8-inch Round Cake Serves: 12-15 | Recipe course: Dessert | Total time (min.): 1 hour 20 | |
Ingredients
For the cake
- 400g Courgettes (*200g grated, strained)
- 300g Sunflower oil
- 450g Caster sugar
- Zest of 3 Limes
- 450g Plain flour
- 1.5 tsp Baking powder
- 4 Eggs, lightly beaten
- 1 tsp Vanilla extract
- Juice of ½ Lime
- ½ tsp Salt
- 3 sprigs Lemon thyme, destalked
- 150g Glace Morello Cherries, halved
For the frosting
- 135g Unsalted butter, softened and cubed
- 290g Mascarpone or soft cream cheese, at room temperature
- 460g Icing sugar, sieved
- Zest of ½ Lime
- 2 tbsp Lime juice
- 1 tsp Vanilla extract
To Finish
- 20g Pistachios, roughly chopped
- 20g Glace Morello Cherries, roughly chopped
- Zest of ½ Lime
- Mini meringues
Method
- Preheat the oven to 160°C
- Assemble the processor bowl, attach to the drive shaft.
- Fit the small drive shaft to the main shaft.
- Fit the express serve bowl onto the processor bowl, ensure the slinger plate is fitted.
- Fit the fine grating disc to the Express Serve attachment, fit the lid.
- Place a large mixing bowl beneath the Express Serve outlet, line the bowl with the muslin cloth.
- Select medium speed
- Add a courgette into the feed tube, use the pusher to feed the vegetable into the grating disc
- Grate all of the courgette
- Gather up the edges of the muslin cloth containing the grated courgette, tightly twist the cloth, squeezing the excess liquid into the large mixing bowl.
- Discard the liquid.
- Remove the Express Serve attachment.
- Fit the knife tool to the processor bowl.
- Weigh the caster sugar into the food processor bowl
- Tare the scales and weigh in the sunflower oil
- Add the lime zest and fit the lid
- Select medium speed and process for 1 minute to combine.
- Add the flour, baking powder, eggs, vanilla, lime juice, salt, lemon thyme
- Select medium speed and process for 1 minute to combine.
- Add cherries and grate courgette into the processor bowl.
- Use the pulse function in short bursts to combine.
- Divide the mixture between the tins.
- Bake for 30-35 minutes until light golden brown
- Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring to a cooling rack to cool.
- Clean the processor bowl and add the dual metal whisk.
- Add the unsalted butter into the processor bowl.
- Process on high speed for 30 seconds
- Add the mascarpone, icing sugar, lime zest, lime juice, vanilla into the processor bowl.
- Select high speed for 1 minute, or until combined.
- Assemble the cake with the mascarpone frosting.
- Decorate with mini meringues, chopped pistachios, chopped cherries and lime zest.