As usual, this summer we had a wonderful crop of courgettes. So, as usual, I needed more ways to use them!
I’ve been longing for a good alternative to a victoria sponge cake. You know, one of those beautiful ones filled with jam, sometimes cream too, occasionally covered in strawberries, flowers and whipped cream… served on pretty vintage plates among vine-strung pergolas, laughter, tea and sunshine…
Anyway, dreams of this light and summery bliss initiated this recipe, further inspired by memories of my mum’s delicious madeira cake – with its gentle lemony flavour.
My husband thinks this is my best cake texture yet, and I agree with him! It is lovely and spongy, so delicious filled with lots of strawberry fruit-spread and covered with a generous amount of vegan squirty cream (ok, so that part wasn’t exactly a healthy choice, but kids and grown-ups loved it as a treat!).
We had both yellow and green courgettes this year, so in this cake I used the yellow courgettes for the colour, but either would taste just the same!