Courgettes make for a very unusual but surprisingly delicious ingredient in our Friday cake… A great recipe to bake at the week-end whilst keeping to your 5-a day.
A lovely way to eat your veg
- 3 large eggs
- 250ml sunflower oil
- 250g soft light brown sugar
- ½ tsp vanilla essence
- 300g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- 300g courgettes, peeled and grated
- 100g walnuts, chopped roughly
Preheat oven to 180C and prepare two 8” round cake tins.
Grate the courgettes, making sure to choose them fresh and small so they are not bitter! This could ruin your best efforts…
Beat the eggs and sugar and add the oil. Then add the flour followed by all the other ingredients.
Pour into two sandwich tins or one round tin. Bake for 35 min to 45 min, depending on your tin size. Check the top is springy and nicely raised before taking out.
I decorated the top with pumpkin seed to keep to the autumn theme.
I chose to sandwich it and spread a mix of light cream cheese and lemon curd (shop bought) in between. This is not always necessary and this cake is also nice on its own. I like the fact it is not overly sweet and the oil gives it a very springy, soft and aerated texture.
>My blog featured in LondonMacadam! (CLICK TO JUMP IN)
I am so pleased to be mentioned in that magazine : Every French person I know here reads it or knows of it: I will have to deliver now and be much more regular at posting – Half term over today, that should help!
There is something about children: I love spending time with mine and absolutely can’t do anything remotely serious when they are around… It’s so much more fun to bake cookies, visit old dusty museums or feed the ducks one more time together! Lets have another round of chocolate chip cookies, please…