Recipe: Courgette Cake
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I’m a huge fan of unusual cakes. But, I’m also a fan of both the easy-to-make and the traditional.
This delicious, slightly spicy cake is a twist on the traditional English carrot cake; unlike its carroty cousin, however, courgette cake is the kind of bake you won’t find in every Sainsbury’s cafe, Starbucks or Costa you come across. This is a bit different, a bit weird, and is sure to make your friends go, “Erm, you’re making WHAT?”
The recipe below will make one cake in a medium/large-size loaf tin. I recently made it for Italian friends while I was staying in Italy with courgettes freshly picked from their vegetable patch! It’s a great autumn cake to enjoy with a cup of tea while you watch the seasons change.
200g plain flour
200g caster sugar
150g butter (at room temperature)
2-3 medium-sized courgettes
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 tsp vanilla extract
a pinch of salt
What to do:
1. Preheat the oven to 180°C and line a medium to large loaf tin with baking paper.
2. Cream together the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, ensuring the first is completely absorbed before adding the second. Then add the vanilla extract, mixing it in.
4. A little at a time, add the flour, making sure you’re mixing well between each addition.
5. Add the baking powder, nutmeg, cinnamon and a pinch of salt.
6. Grate the courgettes directly into the same bowl and then gradually add a little more flour until the mixture becomes more firm and has less of a liquid-like consistency. It should visibly stick to the back of a spoon.
7. When you’re happy, pour into your loaf tin and bake for approximately one hour or until a knife in the middle comes out clean.
8. Leave to cool for approximately 10 minutes, then use the baking paper to turn the cake out of the tin. Remove the baking paper and cool on a rack for 20-30 minutes.
This cake can be served while it’s still warm, or alternatively, it’ll still be fresh a day or so after making if you wrap it in cling film and stick it in the fridge.
Om nom nom.