We arrived back from our holiday at the weekend to a lot of weeds and pounds and pounds of courgettes and carrots. Somehow I still don’t think I’ve got the hang of successional sowing. So the last few days have passed in a haze of chopping, freezing and cooking in bulk. And of course every dish contains courgettes in some form or other.I recently discovered the delights of courgette cake.( I know I must be the last person to have found this out!) Nevertheless I’ve added this to my notebook ‘How to use up the vegetables you wish hadn’t grown quite so well because your family won’t eat them.’
We decided to make a batch of lime curd and bramley lemon curd as presents for teachers at the end of the year and I made up this courgette cake to use up the remaining pot because homemade lime curd doesn’t last that long.
Flora’s Famous Courgette Cake
For the cake:
60g raisins (optional)
250g courgettes,which is about 2-3, weighed before grating
2 large eggs
125ml veg oil (I use mild olive oil)
150g caster sugar
225g SR flour
1/2 tsp bicarb
1/2 tsp baking powder
For the filling:
Lemon curd with a squeeze of fresh lime juice
or lime curd
For the icing:
200g cream cheese
100g icing sugar, sieved
juice of 1 lime or more to taste
2-3 tbsp chopped pistachios
Preheat oven to 180
Cover raisins in warm water to plump up.
Wipe courgettes and grate (without peeling) using course grater then put in a sieve over the sink to remove water.
Beat eggs, oil, and sugar until creamy.
Sieve in flour, bicarb & baking powder and continue to beat.
Stir in courgettes and drained raisins.
Pour mixture into 2 x 21cm sandwich tins and bake for 30mins until slightly browned and firm to the touch.
Leave in tins for 5-10mins, then turn onto a rack until cool.
Beat cream cheese until smooth
Add sieved icing sugar and beat.
Stir in lime juice to taste. (and taste, and taste…)
Assemble cake and scatter pistachios just before serving.
I also found this recipe for chocolate courgette cake so will give it a go this weekend when our visitors arrive.
Chocolate Courgette Cake Recipe
- 2 1/2 cups plain flour, unsifted
- 1/2 cup cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons bicarb
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup soft butter
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 teaspoons grated orange peel
- 2 cups coarsely shredded courgettes
- 1/2 cup milk
- 1 cup chopped walnuts or pecans
- Glaze (directions follow)
Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, bicarb, salt, and cinnamon; set aside.
2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and courgettes.
3 Alternately stir the dry ingredients and the milk into the courgette mixture, including the nuts with the last addition.
4 Pour the batter into a greased and floured 10-inch loaf tin or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a skewer inserted in the centre comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.
5 Drizzle glaze over cake.
Glaze: Mix together 2 cups icing sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Cut in thin slices to serve. Makes 10-12 servings
Now for the carrots……..any ideas?