This time of year always comes with a glut of courgettes. Once you’re over fritters, soup and salads try this recipe from our cookbook ‘Planet Friendly Baking’. Moist, versatile, not to sweet and simple to whip up, it is a winner in our eyes!
COURGETTE CAKE:
A DELICIOUS FRUITY TEA-LOAF
This tea-loaf style makes makes good use of courgettes and is very adaptable – try changing the nuts and spices according to what you have to hand. The courgettes make it deliciously moist, and we recommend trying it warm with melty butter. Yum!
Makes: 1 loaf
Prep time: 35 minutes
Cooking time: 50 minutes
Oven temp: 160c fan
- 2 eggs
- 125ml vegetable oil
- 85g light soft brown sugar
- 350g courgette, grated
- 1 orange, zested and juiced
- 1 tsp vanilla extract
- 300g plain flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp mixed spice
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 85 pecans, roughly chopped
- 120g raisins
- 50g prunes or dates, chopped
- A pinch of salt
- 2 tbsp demerara sugar, for topping
- Butter a 2lb loaf tin and dust the base and sides thoroughly with flour.
- In a large bowl, whisk together the eggs, oil and sugar. Squeeze the grated courgettes to remove any excess moisture, then add them to the bowl along with the orange zest, orange juice and vanilla.
- In a separate bowl, mix together the dry ingredients (excluding the demerara sugar) and the chopped fruit and nuts until well combined. Add the wet and dry mixtures together, and stir well before pouring in to the prepared tin.
- Sprinkle the demerara sugar over the top.
- Bake for 50 minutes at 160c fan – the cake will be ready when a skewer inserted into the middle comes out clean.
PLANET FRIENDLY BAKING BOOK
Planet Friendly Baking combines a love for scrumptious recipes and a passion for our planet. With over 50 stunning bakes and insightful chapters on Food Impact and Food Waste, readers can stay conscious as they snack their way through the seasons. Focusing on inspiration rather than guilt, it’s the perfect companion for sweet-toothed readers looking for a more mindful approach to their afternoon tea.
SEE MORE RECIPES FROM THE BOOK
