1) Preheat the oven to 170C / 150C fan.

2) Sift the flour into a clean bowl, then add the room temperature butter, the egg and salt and gently bring all the ingredients together into a smooth pastry dough. You can use a stand mixer if you’d like.

3) Press the prepared pastry dough into a 23cm round cake tin. Line the bottom and the sides of the tin.

4) Prepare the filling. Slice the courgettes into long thin slices, sprinkle with salt and put them aside for about ten minutes so that the salt can start working and it can draw out most of the water. Use a paper towel to dry off the courgettes on both sides.

5) In a clean bowl, beat the eggs with the the cream, add the salt, grated Gouda cheese and the nutmeg. Pour about 2/3 of the mixture into the cake tin.

6) Let’s start rolling the courgette slices. Take one slice and roll it up. Take another slice and wrap it around the first roll. Keep adding the courgette slices all around until you’re left with a big courgette circle. Gently lift it and place it into the cake tin. Pour in the remaining wet mixture to cover the courgettes. Sprinkle with some more grated Gouda cheese.

7) Bake in the preheated oven at 170C / 150C fan for 50 minutes.

8) After baking, remove the courgette cake from the oven and let it cool down completely before serving. Enjoy!