Courgette & Fig Leaf Loaf With Frosted Pumpkin Seeds

Fig leaves are so underrated, the epitome of late summer scent, fresh, verdant, but with an underlying rich note, they add such a unique twist to a classic courgette cake.

courgette cake, loaf cake, zucchini bread, easy bake

Yield: 8-10

Author: Suze Morrison

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Courgette & Fig Leaf Loaf With Frosted Pumpkin Seeds

Prep time: 3 HourCook time: 48 MinTotal time: 3 H & 48 M

Fig leaves are so underrated, the epitome of late summer scent, fresh, verdant, but with an underlying rich note, they add such a unique twist to a classic courgette cake.

Ingredients

Cake

• 200g Courgette, grated, liquid squeezed out
• 70g Fig Leaf Syrup
• 2 tbsp Lime Juice
• 100ml Buttermilk
• 120g Unsalted Butter, room temperature
• 150g Caster Sugar
• 3 Eggs, room temperature
• 180g Plain Flour
• 2tsp Baking Powder
• ¼ tsp Sea Salt

Frosting

• 150g Mascarpone
• 80g Icing Sugar
• 50g Unsalted Butter

Frosted Pumpkin Seeds

• 350g Pumpkin Seeds
• 600g Caster Sugar

Fig Leaf syrup

• 100ml Water
• 100g Caster Sugar
• 2 Fig Leaves, cleaned

Instructions

1. Begin with the seeds Have a baking tray ready,lined with non-stick paper. Add the sugar and 150ml water to a pan and heat over a low heat to dissolve. Without stirring, bring to the boil and allow to reduce by half without colouring.
2. Add the seeds to the sugar off the heat, quickly stir to crystallise the sugar then pour onto your lined baking sheet. Allow to cool completely.
3. Now make the syrup, add the sugar, fig leaves and water to a pan and dissolve over a low heat. Once dissolved, increase the heat and bubble for 3-5 minutes until syrupy. Allow to cool to room temperature then strain into a jar.
4. Cream the butter and sugar for the loaf until pale and fluffy, 5-6 minutes. add the eggs, one at a time, beating well between each addition, until homogenous.
5. In a jug, mix the 70ml syrup, buttermilk, lime juice and courgette. In a bowl, whisk together the flour, baking powder and salt.
6. Add the flour and courgette mixtures in thirds to the butter mixture, alternating as you go. Fold gently taking care not to overwork the mixture.
7. Transfer to your prepared tin and bake for 40-50minutes, or until a skewer comes out clean.
8. Cool in the tin for 5 minutes before turning onto a wire rack to cool completely.
9. Meanwhile,prepare the frosting. Beat the icing sugar with the butter until light and fluffy. Add the mascarpone and beat in to combine.
10. When the cake is cold, cover with the frosting, pumpkin seeds and extra raw courgette drizzled with the remaining fig leaf syrup.

https://gourmetglow.co.uk/recipes/courgette-fig-leaf-loaf-with-frosted-pumpkin-seeds?rq=Courgette

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