When I was a young chef in a busy 5-star hotel in London, we were visited by various famous chefs from around the world including a couple from Mexico, whose name I’ve long forgotten but whose courgette and lemon cake I’ve always remembered. Cream together 200g of unsalted butter with 200g golden caster sugar. Slowly add three free range beaten eggs, 330g coarsely grated courgettes, 1 tsp poppy seeds, 1 tsp vanilla extract and the zest of 3 lemons. Beat to a creamy batter, then stir in 2 tbsp lemon juice, 100g self-raising flour, 100g wholemeal flour, 1 tsp baking powder and a quarter of a tsp salt. Mix altogether until well combined. Butter 2×20cm sandwich tins and line the bases with parchment paper. Bake at 180C for about 25 minutes or until well risen, golden brown and spring in the middle. Allow to cool for about 15 minutes, then turn out onto a cooling wire to cool completely. Mix together 1 tbsp lemon juice with 25g caster sugar, drizzle over both sponge cakes. Spread on half with lemon curd. To make a lemon frosting, cream together 60g icing sugar and 50g butter, add 200g soft cream cheese and the juice and zest of 2 lemons. Place the other half of cake onto the lemon curd and spread with the lemon frosting. Sprinkle with some more poppy seeds and serve.