Gluten-free Courgette, lemon and thyme Sponge

Courgette and thyme might seem unusual in a cake, but the courgette adds moistness and the thyme a summery fragrance.

Cuts into 8 slices

285g gluten-free self-raising flour

¾tsp gluten-free baking powder

¾tsp bicarbonate of soda ¾tsp xanthan gum

250g soft margarine 200g caster sugar

5 eggs

1 lemon, grated zest and juice

225g courgette, coarsely grated

2tbsp thyme leaves

For the candied courgette:

55g/2oz caster sugar 1 lemon, grated zest and juice

55g courgette, cut into matchstick strips

1tsp thyme leaves

For the Filling:

70g butter or soft margarine

100g icing sugar 2tbsp runny honey 1 Preheat oven to 160°C/fan 140°C/gas 3. Grease and line two 20cm loose-bottomed sandwich tins. 2 Add the flour, baking powder, bicarbonate of soda and xanthan gum to a bowl and stir together. 3 Cream margarine and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition and spooning in a little of the flour mix to stop the batter from separating. 4 Mix in the remaining flour, lemon zest and juice. 5 Pat courgettes dry with kitchen paper, then fold into the mixture with the thyme leaves. Divide mixture between the two tins, level the top. Bake for about 25min until well risen and golden, and a skewer comes out of the centre cleanly. 6 Leave to cool in the tins for 5min, then loosen the edge and turn out onto a cooling rack. 7 To make the candied courgette, line a baking sheet with non-stick paper. Add sugar and lemon juice to a saucepan and bring to the boil, stirring until the sugar has dissolved. Add the lemon zest, courgette and thyme and boil for 2min until softened and the mixture is syrupy. Spoon over the baking sheet, leave to cool. 8 Add all the filling ingredients to a mixer bowl or food processor and beat until light and fluffy. Remove the lining paper from the cakes. 9 Put one cake onto a serving plate, spread with the filling then top with the second cake and press together lightly. Spoon the candied courgettes on top. Cut into slices to serve.