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  3. Morello Cherry and Lime Courgette Cake with Mascarpone Frosting

Morello Cherry and Lime Courgette Cake with Mascarpone Frosting

Delicious, easy to make, full of flavour cake with zesty mascarpone frosting and sweet morello cherries. It’s fresh and light and the courgette makes it so moist.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum

Ingredients

Servings: 12
Makes: 1
For the cake batter
400 g courgette, trimmed, cut into thirds
300 g sunflower oil
450 g caster sugar
3  limes, zest of
450 g plain flour
1.5 tsp baking powder
4  eggs, lightly beaten
1 tsp vanilla extract
½  lime, juice of
0.5 tsp salt
3 sprigs fresh lemon thyme, destalked
150 g glace morello cherries, halved

For the icing
135 g unsalted butter, cubed, at room temperature
290 g mascarpone, at room temperature
460 g icing sugar, sifted
½  lime, zest of
2 Tbsp lime juice
1 tsp vanilla extract

For decoration
20 g pistachios, roughly chopped
20 g glace morello cherries, roughly chopped
1  lime, zest of


Instructions

STEP 1/6

Preheat the oven to 160ºC.

Grease the sandwich tins and line with parchment paper.

Assemble the Food Processor bowl onto the power unit.

Fit the Fine Grating Disc, attach the Express Serve lid and ensure it is locked into place.

Place a large mixing bowl beneath the Express Serve outlet, line the bowl with the muslin cloth.

STEP 2/6

Grate courgettes into the large mixing bowl on high speed using the pusher.

Gather up the edges of the muslin cloth containing the grated courgette, tightly twist the cloth.

Squeeze the excess liquid into the large mixing bowl.

Discard the liquid.

STEP 3/6

Remove the Express Serve attachment.

Fit the Knife Blade to the Food Processor bowl.

Add oil, sugar and lime zest into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube. 

Mix on high speed for 1 minute or until combined.

Add flour, baking powder, eggs, vanilla, lime juice, salt and lemon thyme into the bowl.

Mix on high speed for 1 minute or until combined.

Remove the lid and scrape down the sides of the bowl.

STEP 4/6

Add glace morello cherries into the Food Processor bowl.

Weigh the grated courgette into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Pulse until combined.

Divide the mixture evenly between the prepared tins.

Bake at 160ºC for 30-35 minutes until golden brown.

Remove the tins from the oven, let cool for 5-10 minutes.

Transfer the cakes to a cooling rack to cool completely.

STEP 5/6

Clean the Food Processor bowl and fit the Whisk Tool.

Add unsalted butter into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube. 

Whisk on high speed for 30 seconds.

Add mascarpone, butter, icing sugar, lime juice and zest and vanilla into the bowl.

Mix on high speed for 1 minute until combined.

STEP 6/6

Place the first cake on the cake plate and level.

Spread with a little mascarpone frosting, smooth sides.

Place the second cake on top to form a sandwich.

Spread with a little mascarpone frosting, smooth sides.

Place the last cake on top and top with the remaining mascarpone frosting.

Garnish with pistachios and  cherries.

Drizzle with lime zest.

 

Serve

  1. Back to homepage
  2. Recipes
  3. Morello Cherry and Lime Courgette Cake with Mascarpone Frosting

Morello Cherry and Lime Courgette Cake with Mascarpone Frosting

Delicious, easy to make, full of flavour cake with zesty mascarpone frosting and sweet morello cherries. It’s fresh and light and the courgette makes it so moist.

Ȑ
Difficulty
Low
ȑ
Time
60 min
&
Author
lorem ipsum
Servings:12
Makes:1

Ingredients

For the cake batter
400 g courgette, trimmed, cut into thirds
300 g sunflower oil
450 g caster sugar
3  limes, zest of
450 g plain flour
1.5 tsp baking powder
4  eggs, lightly beaten
1 tsp vanilla extract
½  lime, juice of
0.5 tsp salt
3 sprigs fresh lemon thyme, destalked
150 g glace morello cherries, halved

For the icing
135 g unsalted butter, cubed, at room temperature
290 g mascarpone, at room temperature
460 g icing sugar, sifted
½  lime, zest of
2 Tbsp lime juice
1 tsp vanilla extract

For decoration
20 g pistachios, roughly chopped
20 g glace morello cherries, roughly chopped
1  lime, zest of

Instructions

STEP 1/6

Preheat the oven to 160ºC.

Grease the sandwich tins and line with parchment paper.

Assemble the Food Processor bowl onto the power unit.

Fit the Fine Grating Disc, attach the Express Serve lid and ensure it is locked into place.

Place a large mixing bowl beneath the Express Serve outlet, line the bowl with the muslin cloth.

STEP 2/6

Grate courgettes into the large mixing bowl on high speed using the pusher.

Gather up the edges of the muslin cloth containing the grated courgette, tightly twist the cloth.

Squeeze the excess liquid into the large mixing bowl.

Discard the liquid.

STEP 3/6

Remove the Express Serve attachment.

Fit the Knife Blade to the Food Processor bowl.

Add oil, sugar and lime zest into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube. 

Mix on high speed for 1 minute or until combined.

Add flour, baking powder, eggs, vanilla, lime juice, salt and lemon thyme into the bowl.

Mix on high speed for 1 minute or until combined.

Remove the lid and scrape down the sides of the bowl.

STEP 4/6

Add glace morello cherries into the Food Processor bowl.

Weigh the grated courgette into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube.

Pulse until combined.

Divide the mixture evenly between the prepared tins.

Bake at 160ºC for 30-35 minutes until golden brown.

Remove the tins from the oven, let cool for 5-10 minutes.

Transfer the cakes to a cooling rack to cool completely.

STEP 5/6

Clean the Food Processor bowl and fit the Whisk Tool.

Add unsalted butter into the Food Processor bowl.

Attach the lid and ensure the pusher is in the feed tube. 

Whisk on high speed for 30 seconds.

Add mascarpone, butter, icing sugar, lime juice and zest and vanilla into the bowl.

Mix on high speed for 1 minute until combined.

STEP 6/6

Place the first cake on the cake plate and level.

Spread with a little mascarpone frosting, smooth sides.

Place the second cake on top to form a sandwich.

Spread with a little mascarpone frosting, smooth sides.

Place the last cake on top and top with the remaining mascarpone frosting.

Garnish with pistachios and  cherries.

Drizzle with lime zest.

 

Serve

Notes