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".
Ingredients
- 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
Method
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.
No comments:
Post a Comment