Sunday, 18 September 2011

Another courgette cake recipe - Spicy this time !

The courgette plants in the garden are still producing in abundance and as we also have builders in at the moment any home baking isn't lasting very long, so I am baking again. This recipe has a lot of similarities to a carrot cake in its spicing and is a from a newspaper cutting I have had for many years, I think this was originally from the "Saturday Telegraph".

  • 225g Caster sugar
  • 170g soft brown sugar
  • 350g plain flour
  • 2 tsp bicarb
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1 tsp salt
  • 200ml sunflower oil, extra for tin oiling
  • 1 tsp vanilla essence
  • 3 eggs
  • 225g courgettes - grated finely
  • 200g raisins


Preheat your oven to 180c, oil and flour your deep cake tin - approx 33cm by 23 cm. Grate your courgettes and then add all other ingredients, beat to mix well and pour into your prepared tin. Bake for approx 40 -60 minutes until cooked and well risen. You could decorate with a cream cheese topping flavoured with orange or vanilla if you are serving straight away. This keeps well in an airtight tin and freezes successfully as well if wrapped in foil.

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