Courgette Lime & Lemon Cake

250g softened unsalted butter
3 unwaxed limes
200g caster sugar
3 medium eggs
2 medium courgettes
2 teaspoons poppy seeds
100g self-raising flour
100g plain wholemeal flour
1 teaspoon baking powder
Pinch of salt
60g icing sugar
200g full-fat soft cheese
4 tablespoons Real Organic Gourmet Lime & Lemon Curd

Preheat the oven to 180C Gas 4. Grease and base line 2 x 20cm baking tins.

Coarsely grate the courgettes – you will need 300g. Place them in a clean tea cloth and wring out as much liquid as possible.

Zest 2 of the limes then squeeze their juice separately into a bowl. Beat together 200g butter, caster sugar, eggs, grated courgettes, 1 teaspoon poppy seeds and zest. Stir in 1 tablespoon lime juice, self-raising and plain flour, baking powder and salt. Spoon into baking tins and bake for 25 minutes until golden. Cool in the tins for 15 minutes then turn onto a rack until completely cold.

Beat together the sifted icing sugar, remaining 50g butter and add the soft cheese together with 1-2 tablespoons lime juice to taste and the zest of the remaining lime. Spread half the icing onto one of the cakes then spoon over the Lime & Lemon Curd. Top with the second cake and finish with the remaining icing sprinkled with a teaspoon of poppy seeds.