Recipes and facts – Courgette

Courgette cake

  • 170g/6oz plain flour
  • 1tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp salt
  • 1 tsp ground cinnamon
  • 1tsp ground ginger
  • Pinch of grated nutmeg
  • 2 eggs
  • 170g/6oz sugar
  • 85ml/3lf oz sunflower oil
  • 1tsp vanilla essence
  • 225g/8oz grated courgettes
  • 75g/3oz chopped nuts (walnuts recommended)

Heat oven to 170C/325F/gas 3.

Grease and line base of a 2lb loaf tin.

Sift flour, baking powder, bicarbonate of soda and spices.

Beat eggs, add sugar, oil and vanilla essence.

Add courgettes and walnuts.

Make a well in centre of flour and pour in courgette mixture, mix well and pour into tin.

Bake in the centre of the oven for 1 hour 30 mins. Don’t check on the cake for at least an hour and a quarter or it will sink in the middle!

Check to see if it’s done – a skewer or sharp knife should come out clean.

Take out of oven and leave to cool in tin for 10 minutes, then finish cooling on a rack.

Delicious topped with cream cheese icing – just beat together some cream cheese and icing sugar and drizzle over the cake.

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