#courgetteglut continues and the courgette has now become something to experiment with. I’ve worked my way through 3 courgette cake recipes this summer. This recipe, which features on Nigel Slater’s Guardian column is my favorite.
The texture is slightly too moist but the flavour really makes up for it and its the only cake where you can slightly taste the courgettes – which is pleasant (rather than just making a cake moist).
- 200g butter
- 200g caster sugar
- 2 eggs
- 150g courgettes (about 2 small ones)
- 1 small apple
- 200g plain flour
- a large pinch salt
- ½ tsp baking powder
- pinch cinnamon
- 60g pecans
- 80g sultanas (half cup, packed) – i used rasins
Preheat oven at 180C/gas mark 4.
Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream the butter and sugar until light and fluffy.
Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next.
Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture.
Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit.
Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch.
- Grilled courgette Linguine (5acrefood.wordpress.com)