I recently signed up for a fruit and vegetable box again, having had one a few years ago. I gave up last time because I was permanently trying to finish using up vegetables that I didn’t really like. I love the idea of eating seasonally and locally: I just don’t always like what’s been chosen for me that happens to be seasonal and local… As this time I am able to switch out things on a weekly basis I’m hoping to avoid the same problem through greater choice each week. My friend Sara sent me this recipe ages ago and I have been saving it for courgette season. So there was no way I was switching these out even though my kids now refuse to eat them as vegetables: I knew exactly what I wanted to do with them and I knew they wouldn’t refuse to eat this cake.
The original recipe is by Martha Collison, a local teenager who did brilliantly on last year’s TV baking competition, The Great British Bake Off. I have made a couple of minor changes, otherwise this recipe is all hers and it’s delicious. We are in the middle of a heatwave here in the UK and although it’s hardly perfect baking weather, I really enjoyed making this. The colours and the flavours are so fresh and vibrant: it’s the perfect cake to eat outside in the shade.
250g courgettes (2 – 3 courgettes)
125ml vegetable oil
150g caster sugar
225g SR flour
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
Zest and juice of a lime (half for the cake, half for the icing)
450g icing sugar
125g cream cheese
Pistachios to decorate (about 30g)
Set the oven to 180ºC and grease a bundt tin very thoroughly.
Coarsely grate the courgettes with the skin still on.
Put the eggs, oil and sugar in a bowl and beat until well incorporated.
Stir in the grated courgettes along with half the lime zest and half the lime juice.
Sieve in the flour, bicarbonate of soda and baking powder and fold in carefully.
Pour or spoon the mixture carefully into the prepared tin.
Bake for around 30-35 minutes, until the cake is well risen, golden and firm to the touch.
Remove from the oven and leave to cool in the tin for around half an hour, before turning out carefully and allowing to cool completely on a wire rack.
Make the icing:
Sieve the icing sugar into the bowl of a mixer and add the butter. Beat until the mixture starts to resemble breadcrumbs.
Add the cream cheese and beat well. Add the remaining lime zest and juice and beat again until smooth.
When the cake is completely cold, spread the icing carefully over the top and sides of the cake:
Roughly chop the pistachios and scatter over the top of the cake. Enjoy in the garden or even just dreaming of the summer.
Categories: Baking, Cakes, Recipes, Vegetables
Looks very delicious and I would love to sample a piece. Xxx
such a good flavor profile!
This cake sounds fabulous! I used to make this sort of thing when my kids were at home, but I haven’t made anything since! This might just inspire me! Love the plate, too!
Thanks – and especially glad you like the plate as it’s one of mine from Ceramics!!!
You mean you made it?!!!
Yes, I go to a ceramics evening class at my kids’ school. That one was made in a mould but I do a lot of things on the wheel. I am slowly improving but most of my bowls are very heavy! And most of my plates are bowls whose sides have collapsed…
hahaha! Either way, it’s beautiful!
What a wonderful way to use courgettes. The flavour sounds really wonderful too – courgettes, lime and pistachio.. beautiful!
Thanks very much, it’s a very summery combination.