Courgette and Lemon Cake


Yesterday at the supermarket we ran into a friend who had been working in her orto and she kindly gave us some of her surplus round courgettes. So when I got home I looked at these lovely sunshine coloured globes and wondered what to do with them. Then the word, cake popped into my head and I thought: I know, I’ll make a carrot cake but without carrots I’ll use courgettes.

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So I adapted my carrot cake recipe and here’s the ingredients: I used:

350g grated courgettes. 200g soft brown sugar.  300g plain flour. 2 tsp baking powder.      3 eggs.125ml sunflower oil. 1 tsp butterscotch essence. Zest of a lemon. Juice of half a lemon.DSCF2250

First squeeze as much water out of the grated courgettes then add them to a bowl alongside the oil, eggs, sugar and lemon juice and zest. I added the butterscotch essence as I had no vanilla, but to be honest it didn’t add anything to final cake flavour. Mix together then fold in the flour and baking powder, but don’t over mix it.

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    Make sure you have the oven pre-heated to 180C (160C fan) gas mark 4. Grease and line the base of your chosen cake tin and fill with the cake mixture.

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Bake in the middle of the oven for 40-45 minutes until it’s golden coloured and the kitchen smells all nice and cakey. (that’s a correct technical term – Mary Berry told me)*

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Similar to carrot cake it’s a dense crumbed cake but unlike carrot cake I decided not to do a cheese frosting and opted for Mary Berry’s recipe for lemon drizzle, which is 50g of granulated sugar and juice of a lemon. Mix together and pour over the warm cake. Let it cool and then scoff at will.

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* blatant lie

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