I got this recipe from How to be a Domestic Godess by Nigella Lawson, which I nosied through while we were in Cornwall at the beginning of last month.
Anyways since we grow courgettes we always have way more than we could possible eat, so I thought ‘what the hell’ and gave it a go.
It worked out really well, so it’s only fair to share it with you lot. 🙂
Flora’s Famous Courgette Cake
60g raisins (optional)
250g courgettes weighed before grating
2 large eggs (or 3 medium)
125ml vegetable oil
150g caster sugar
225g self raising flour
1/2 teaspoon bicarb of soda
1/2 teaspoon baking powder
sandwich tins or bunte tins, or even muffin tins. (The cake is kinda like carrot cake so it would work in lots of forms – bars, layered cake, buns etc.)
Preheat the oven to Gas Mark 4/350F/180C
If using raisins, put them in a bowl and coer with warm water to plump them up.
Wipe courgettes with kitchen towel then grate with the coarse side of an ordinary grater. When you’ve grated them, turn them into a sieve over the sink to remove excess water.
Put eggs, oil and sugar in a bowl and beat until creamy.
Sieve in flour, bicarb and baking powder and continue to bea until well combined.
Now stir in the grated courgette and add the drained raisins.
Pour the mixture into the tins (or whatnot) and bake for about 30 minutes, or until slightly browned and firm to the touch. (i stick a tooth pick in them to check.)
Leave in their tins for 5-10 minutes then turn out and let cool on the rack until your filling is ready.
200g cream cheese
100g icing sugar
juice of a lime or lemon
Beat the cream cheese until smooth, then add the sieved icing sugar and lime/lemon juice to taste.
I think, because the cake is moist, it seems to keep pretty well. it should last for a week or so, assuming you don’t gobble it up. 🙂