2 cups (400g) firmly packed coarsely grated zucchini (see notes)
350 grams butter, at room temperature
2 cups (440g) raw caster sugar
6 eggs, at room temperature
3 teaspoons gluten-free baking powder
1½ cups (240g) polenta
3⅓ cups (400g) almond meal
2 tablespoons finely grated lemon rind
⅓ cup (80ml) lemon juice
greek-style yoghurt, to serve
Candied lemon slices
3 small lemons (300g), sliced thinly
½ cup (110g) raw caster sugar
Orange blossom syrup
2 tablespoons orange blossom water
1 tablespoon coarsely grated lemon rind
1 cup (360g) honey
Method
1
Preheat oven to 180°C/160°C fan. Grease a 7cm-deep, 26cm round springform pan. Line base and sides with three layers of baking paper, extending paper 5cm above the edge.
2
Squeeze out excess liquid from zucchini and discard liquid. Beat butter and sugar in a large bowl with an electric mixer until light and creamy. Beat in one egg at a time, beating well after each addition.
3
Fold in zucchini, baking powder, polenta, almond meal, rind and juice. Spoon mixture into pan and loosely cover with foil.
4
Bake on the lowest shelf of the oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.
5
Make candied lemon slices and orange blossom syrup.
6
Use a long skewer to pierce surface of hot cake several times. Drizzle with ⅓ cup (80ml) of the hot syrup. Stand cake in pan for 10 minutes.
7
Transfer cake, top-side up, to a wire rack to cool.
8
Place cake on a plate or stand. Top with candied lemon slices and yoghurt, then drizzle with remaining syrup.
Candied lemon slices
9
Increase oven temperature to 200°C/180°C fan. Grease and line two oven trays with baking paper. Combine lemon and sugar in a medium bowl. Place slices in a single layer on trays. Bake for 15 minutes or until beginning to brown. Cool.
Orange blossom syrup
10
Stir ingredients and 2 tablespoons water in a medium saucepan over low heat until melted and combined, then bring to the boil. Reduce heat to low-medium and simmer for 1 minute.