Recipe: Courgette Cake
Something delicous to bake with a courgette or two.
There’s an abundance of courgettes at the moment – we are handing them out to everyone, as they keep blooming in our vegetable patches. There are numerous ways to eat courgettes, they’re so versatile and work in anything from salads to roast dinners, to cake.
Today’s journal is for the latter – CAKE. We made a courgette cake the other day and were so delighted with the taste – it’s the fresh courgette, cinnamon and raisins working with the wholemeal flour. So good and absolutely worth a try. By next year it will be firmly on your recipe agenda for the end of summer.
You will need:
220g grated courgettes
225ml sunflower oil
330g self-raising wholemeal flour
350g caster sugar
One handful of raisins
1tsp ground cinnamon
1/4 tsp baking powder
1 tsp bicarbonate of soda
Preheat your oven to 160 C and grease your loaf tin. Combine your courgette, sugar, oil, eggs and vanilla. Then sift in the flour, baking powder, bicarb and cinnamon. Mix well, then add in the raisins. You could also include walnuts or seeds – whatever you fancy. Bake for one hour. The courgettes seem to be able to absorb and keep the cake deliciously moist.