Courgette Cake
"My mum would be so proud seeing me make this and hiding the courgettes. We always had green mash at home when she used to try hiding cabbage in the potato! This is a much more acceptable way of getting some vegetables into you and even my husband, a courgette hater, loves this recipe. Thanks go to Jane Bebbington, who passed this recipe on."
Ingredients
For the Cake
3 eggs
9 fl oz (250 ml) sunflower or rapeseed oil
9 oz (250g) caster sugar
12 oz (350g) courgettes, grated
5 ½ oz (125g) plain flour
5 ½ oz (125g) wholemeal plain flour
2 teasp bicarbonate of soda
1 teasp baking powder
1 tablesp ground cinnamon
6 oz (175g) raisins
5 oz (150g) walnuts, chopped
Method
Grease a deep 20cm (8") cake tin, or 2 loaf tins and line with baking parchment.
Preheat the oven to 180 deg c, (350 deg F) or gas mark 4.
Beat the eggs, oil and sugar together, fold in the courgettes and add the remaining ingredients, mixing well.
Pour into the tin, or tins and bake for about 1 hour. Leave to cool.
Very nice served slightly warm with natural yogurt.
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