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Courgette, lemon & thyme cake
Ingredients
- 350g unsalted butter, softened at room temperature, plus extra for greasing
- 350g golden caster sugar
- zest 2 unwaxed lemons
- 6 large eggs
- 400g self-raising flour
- 2 tsp baking powder
- 4 courgettes (about 600g), coarsely grated
- 2 tbsp chopped thyme leaves
- 250g mascarpone
- 250g unsalted butter, softened at room temperature
- zest 2 unwaxed lemons
- 900g icing sugar
- 50g golden caster sugar
- 12 thyme sprigs (use a combination of thinner and thicker sprigs)
- 1 egg white, lightly beaten
- 200g golden caster sugar
- 2 unwaxed lemons, thinly sliced into rounds
- gold paint and gold leaf (optional)
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