Courgette Ginger Cake with Lemon, Yoghurt and Mascarpone Icing
This cake has the most sublime texture and tastes like the very essence of summer. Lemony light, damply sweet from the courgettes (zucchini) and with a wonderful cloud-whip of tangy icing (frosting) it is the perfect cake for a long summer afternoon. It is also very good at breakfast without the icing (plain with a dollop of yoghurt, or with a simple lemon glaze would be nice), very good at teatime or for occasions. A highly adaptable, fresh and fruity cake, moist and zesty, just-flecked with pale green, and a great way of using up endless courgettes. If you have fresh ginger readily available you can use that, too. It creates an even more vibrant flavour. Any extra icing can be used as a little mousse alongside some summer berries.
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