Friday, 9 September 2011

More courgette cake - Courgette & Cinnamon Loaf

Another cake recipe to use up that glut of courgettes from the garden, this one freezes beautifully wrapped in foil, so its a good one to make to store for another day. The recipe originally came from the BBC Vegetarian magazine (no longer published) many years ago. 

  • 225g plain flour
  • 1/2 tsp baking powder
  • 2tsp bicarb
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 3 eggs beaten
  • 1 tbsp golden syrup
  • 150ml sunflower oil
  • 100g light brown sugar
  • 225g finely grated courgettes
  • 1 tsp vanilla extract

Preheat the oven to 180C. Sieve the flour and cinnamon, bicarb, salt and baking powder into a large bowl, then add all other ingredients and mix thoroughly. Pour into a oiled and lined 2lb loaf tin. Its a fairly liquid mixture, but don't worry it rises wonderfully. Bake until cooked through when tested with a skewer, this normally takes 45-60 minutes, but depends on your oven. Cool initially in the tin and then remove to cool fully on a wire rack.
The loaf should be served in thick slices , buttered if you like. Delicious and different too. We have had builders in at home recently and this proved very popular.

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