This week I tried another courgette cake recipe, this time from Nigel Slater.
It doesn’t use up much of the glut, but every little helps, and King Of The Hill can never have too much cake. My modifications are in bold below.
Courgettes have the ability to make a cake as moist and sweet as if you added ground almonds to the recipe.
Serves 6.200g butter (I used dairy free spread)
200g caster sugar 2 eggs 150g courgettes (about 2 small ones) 1 small apple 200g plain flour (I used gluten free plain flour)
a large pinch salt ½ tsp baking powder pinch cinnamon 60g pecans (I used chopped hazelnuts)
80g sultanas (half cup, packed)
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. Allow to cool in the tin before turning out.
I definitely need to find some metal skewers to test my cakes discreetly, rather than mutilating them by sticking a knife in the top – please excuse the slash marks. And the uneven greaseproof paper lining…
I’ve yet to taste it as I’ve had a tummy bug for a couple of days, but it has a resounding seal of approval from King Of The Hill. I may have neglected to tell him yet that it has courgettes in it…