My courgettes were really slow to get going this year as I planted them quite late – what they needed was for me to ignore them for a while – which i did and when I returned there were three lovely over-sized courgettes.
I was given four plants – what should have been two italian courgettes, a spaghetti squash and a turks turban, but I only got one courgette plant and the other three are squash – one definitely spaghetti, the other a turks turban, and the third is yet to fruit.
This recipe is Nigel Slater’s, and is quite fabulous! My baking skills are not so fabulous – I think my oven is too hot but there you go!
Courgettes have the ability to make a cake as moist and sweet as if you added ground almonds to the recipe. So many have asked for this recipe that I can’t resist including it.
200g caster sugar
150g courgettes (about 2 small ones)
1 small apple
200g plain flour
a large pinch salt
½ tsp baking powder
80g sultanas (half cup, packed)
Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out.