Courgette loaf cake
Mon, 13 August, 2018
Let’s be honest here: this is no Great Bake Off contest entry. It’s fairly bland, similarly to the vegetable; will benefit from vanilla, cinnamon, nutmeg, almond essence, lemon zest and whatever other flavourings you can think of.
It is no match for the (cult) carrot cake, or the beetroot and dark chocolate one. You can’t make it into a cream roulade or put meringue frosting on top and pretend it’s a pie. It’s not terribly healthy – it’s a cake, stupid – and it is reasonably easy though it has much more than two ingredients and takes a bit longer than 5 minutes to make.
It may be frosted; it could get a lick of jam or a spot of simple icing over the top. Or you can just dust it with icing sugar, or do nothing to it at all.
It keeps, well – like any other cake I guess. All that stuff about keeping at the end of the recipes is pretty superfluous in my view. You keep the cake until it’s gone or until it’s gone off – and it takes not rocket science but a sight of mouldy patches to decide when that happens.
You bake it in the loaf tin but a Bundt will be fine – or a round one, or one of those funky ones you shape as you want. The mix can even be spooned into muffin tin or cupcake cases if you’re partial to little bites.
Perfectly ordinary, easy decent cake so I’m not going to spout any more gibberish about it and leave you to bake it.
courgette loaf cakeServings: 1 loaf cakeTime: 1 hour
- 350g (11oz.) courgettes (no need to peel them), coarsely grated
- 100g (½ cup) soft brown sugar
- 125ml (½ cup) sunflower oil
- 2 large eggs
- 1 tsp vanilla extract
- 300g (2 cups) plain flour
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- 100g (2/3 cup) sultanas
1. Preheat oven to 180C/350F/gas 4. Butter and line with a strip of parchment a small loaf tin.
2. In a large bowl, whisk the eggs, oil, sugar and vanilla. Squeeze out most of the liquid out of the grated courgettes with your hands, then stir them into the bowl.
3. In another bowl, stir together the flour, baking powder, baking soda, and cinnamon. Add the sultanas to the flour mix, then the dry ingredients into the wet mixture, but don’t overmix.
4. Pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean.
5. Leave to cool in the tin, remove and dust with icing sugar if you so wish.