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.