Courgette Cake

Courgette Cake

Having sampled this cake a coupe of years ago, made by one of my many talented and lovely friends, the memory of how wonderful it tasted has stayed with me, although I have never, until now, managed to rustle one up.

Turns out it is the simplest thing to make, and although I am still not eating sugar so therefore won’t be able to sample my goods, it will be going to the wee boy’s Kindergarten Spring Fayre, which is happening on Saturday so hopefully will all be eaten.  Actually, there is enough mixture to make two of then which, in my book, is a result.

This is what you will need:

3 eggs, 275ml sunflower oil – I used vegetable oil as I didn’t have any sunflower oil and I figured there can’t be that much difference – 350g caster sugar, 350g courgettes grated, 165g plain flour, 165g buckwheat flour – once again, I didn’t have any so I used wholemeal plain flour – 1tsp baking powder, 2 tspns bicarbonate of soda, 1tsp cinnamon, 175g raisins – I used sultanas, see previous excuse – 150g walnuts chopped.

Now then, here’s a thing with putting nuts into a cake.  I absolutely love them but the wee boy and his friends are going through a phase of ‘being allergic’ to things, which roughly translates as not liking them, so I have left the nuts out of this recipe as it has the ‘I’m allergic to nuts’ foray written all over it.  Instead I replaced them with a handful of chia seeds, for texture.

Pre-heat the oven to gas mark 4. Then, either grease and line the base of two 900g/2lb loaf tins or, if you’re like me, you will have purchased, for absolutely no other reason than the thought that they might come in handy one day, a packet of paper loaf tin liners.  I was beginning to think they may have to be used for something to paint onto, but now I am completely absolved from buying ‘just in case stuff’, as they fit the tins perfectly.

Put all the ingredients together and mix to make a thick batter.  Pour into the cake tins.  Bake in the pre heated over for about an hour until the loaves are firm and a skewer comes out clean.  Sadly, I couldn’t remember what time I put the cakes in as I was ‘multi-tasking’.  However, I went by the smell of the oven and actually, although when I first tested them they weren’t quite done, I left them in a little longer, turning up the heat ever so slightly, and there was no dip at all.  Which has given me a completely disproportionate belief that I know what I’m doing.

Cool the cakes a little before turning out on a wire rack.

I have left one of the cakes without anything on top but the other now has a glaze made up of lime juice and granulated sugar. Of course I am unable to tell you what that will taste like but I reckon it should compliment the cake well.  I will be able to tell though, because when you sell cake at a Fayre, people never come back for a second slice if it’s not palatable.

I’ll let you know what happens.

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