I haven’t been a lover of the courgette in the past – but it is such an easy crop to grow, and so many summer recipes are livened up by the wee fellie that I am becoming less averse.
The very best thing I have discovered is that you can make cake from courgettes )
The lovely Nigella Lawson includes a courgette cake recipe in her How to be a Domestic Goddess book, and its probably the recipe I most often replicate from that particular culinary collection.
The end result is something like carrot cake, and you’ve absolutely no idea you’re stuffing vegetables down your gob!
I’m eating it right now with some organic Moroccan mint tea, and its just delicious. I know its too late to eat cake, but I can’t take photos of it, write about it and put it back in the fridge – could you?
So, for those of you inspired to make cakes from vegetables, here is the recipe:
large handful sultanas
2 medium – large courgettes, grated using course side of box grater
2 large eggs
125ml vegetable oil
150g caster sugar
225g self-raising flour
1/2 teaspoon bicarb
1/2 teaspoon baking powder
2 sandwich tins, greased & lined
filling – good quality lemon curd (I use Duchy Originals) with some lime juice to taste
200g tub organic cream cheese
100g icing sugar, sieved
juice of 1 lime
Preheat oven to 180 C
Combine eggs, oil and sugar in bowl.
Sieve in flour, bicarb and baking powder and beat until well combined.
Stir in courgette and sultanas.
Pour into tins and bake for 30 minutes until slightly browned and firm to touch.
Once cool, sandwich with lemon curd in middle.
cream cheese icing on top – firm in fridge if preferred.
serves 8 people – or 2 people 4 times over )
From Nigella’s book:
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