Well, I had an interesting time making this cake. The first prosecco based recipe I tried was a total, utter flop. I made two fizzy, oily pancakes which dripped all over my oven. Thanks recipe. The cakes went in the bin, GBBO style.
This cake however, was a super success, it’s moist and not too sweet. Here’s the recipe:
- 300g grated courgette (squeezed)
- 3 eggs
- 150g caster sugar
- 125ml sunflower oil
- 225g self raising flour
- 1/2 tsp baking powder
- 1/2 tap bicarbonate soda
No fuss, mix that lot together and dollop into an 8 inch cake tin and bake at 180C.
- 250g mascarpone
- Icing sugar to taste
- Lemon zest
- Glug of prosecco
The mascarpone cheese filling is very much down to personal taste, I don’t like it too sweet. You have to be careful with the prosecco or it will be too sloppy, so just be slow with the additions. Assemble with a creamy layer in the middle and some on top. Dash with pistachio nuts and lemon zest and voila! A light and tasty cake with a hint of prosecco and seasonal vegetation.
