Lemon, Rosemary and Anchovy Cake

Method

1. 01

   In a large bowl, beat the eggs with two tablespoons of sugar until dissolved.

2. 02

   Add the melted butter, 2 tablespoons of oil, the zest of one lemon, 3 tablespoons of juice and the grated, salted and well squeezed courgettes.

3. 03

   Separately, mix the flour with the baking powder, bicarbonate of soda, 1 tablespoon chopped rosemary and ½ teaspoon salt.

4. 04

   Incorporate the dry ingredients into the wet ingredients.

5. 05

   Add chopped anchovies from a jar and mix thoroughly.

6. 06

   Pour the mix into a high-sided rectangular baking tin, lined with greaseproof paper and buttered.

7. 07

   Slice the remaining lemons, spread them on the surface and sprinkle with rosemary.

8. 08

   Bake at 180°C for 50-55 minutes.

9. 09

   Leave to cool for 10 minutes, then brush the cake with the oil from the Anchovy jar.

10. 10

    Leave to cool and garnish with the fillets from the second jar.