I have given many away, but they keep coming! 4 types this year...marmandes, plums, golden cherry & little grape ones, like mini red lightbulbs...so sweet, we eat them straight from the vine. A neighbour has the same 'problem' with courgettes...too many ripening at once to be able to use them quickly enough! So we did a swap...and after using some in conventional recipes, I thought I would bake a courgette cake. After all, we use carrots & beetroot quite routinely in baking nowadays, so why not? I turned for the recipe to an old friend...Nigella's brilliant book has been extremely well-used! Her version of the cake is baked in round layers and has a lime curd filling and cream cheese frosting...but I wanted a plainer cake, a loaf cake to slice for everyday tea...so a little adaptation went on (as always!) I also added lemon zest and a lemon syrup glaze to finish (I almost forgot to say that made this way it is also dairy free if that's important to you!)...so here is the recipe for a
" Sugar Moon via Nigella Courgette Cake"
2 medium courgettes (about 250g) grated - but not peeled
2 large free-range eggs
125ml sunflower oil
150g caster sugar + 1 tbsp extra for the lemon syrup
1 tsp vanilla extract - I use pure vanilla powder from Ndali
225g self-raising flour
1/2 tsp each baking powder & bicarbonate of soda
pinch of salt
zest & juice of 1 unwaxed lemon
Line a 2lb/1kg loaf tin with baking parchment
Preheat oven to 180c/350f
First place the grated courgette in a colander to drain off any excess water...(for best results, grate them by hand on the coarse side of a regular box grater)
We have also started baking Christmas cakes! These are really popular on the farmer's market stall, where some are sold undecorated to be passed off as home-made (and why not?!) and others will be glittered and glazed and gilded...
I hope you will try the courgette cake...and if you bake anything from the Sugar Moon Blog, we'd love to hear how it turns out! It was great to get your views and comments on the blueberry brownies and other flavours...Have a great week...and if you would like to try some of our remarkable brownies, then do visit our website here!
Yes, time to bake the Christmas cake again! Last year, I did Delia's "Creole Cake" ~ don't light a match anywhere near that one! Your Courgette cake looks so good, and I really like the idea of a lime curd with it too.ReplyDelete
Hope Guillame enjoyed the brownies!
Yummy! Your tomatoes look very scrumptious, too! Happy Autumn, Rachel! xoReplyDelete
I just left you a message on Facebook about vanillasugarblogs delectable Fall cake and now this lovely Courgette loaf to add to my repertoire. I think I have a recipe I can adapt with our measurements and baking instructions. My Autumn appetite is definitely gearing up! I'm looking forward to trying my hand with the flaming Christmas cakes again, too! Thanks for another delightful culinary break! xoReplyDelete
I am more into an autumnal/Halloween mood than a Christmas one.ReplyDelete
Delicious and sweet inspired baking..,Mozart would be happy...xoReplyDelete
Your courgette loaf cake looks gorgeous, so moist and delicious! I have made courgette loaves several times before. Here in Canada and the USA, we call courgette zucchini. The flavour reminds me of carrot cake. Thank you for sharing your twist on Nigella's recipe. Wow! You're baking for Christmas already? Do you enjoy drinking a glass of Portuguese port while cooking with it? Nuno and I often buy port. It's lovely! Happy Monday, sweetheart. Happy baking! xoReplyDelete
Don't those look wonderful. I used to bake a zucchini bread--a quick bread, much like carrot bread. Haven't in years. I'll paste the recipe below in case you want to try it. No clue where I got it. Happy Monday!ReplyDelete
Pineapple Zucchini Bread
3 cups flour
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1½ tsp. cinnamon (or more)
¾ tsp. nutmeg
1 cup salad oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely shredded zucchini
1 can (8¼ oz.) well drained crushed pineapple
1 cup chopped walnuts
1 cup currants or raisins
Preheat oven to 350 degrees. Grease and flour (or spray with Baker’s Secret—not Pam) 2 5x9 loaf pans.
Combine flour, soda, salt, baking powder, cinnamon and nutmeg. In another bowl, beat the eggs then add oil, sugar, and vanilla and beat until thick and foamy. Stir in zucchini and pineapple. Gently mix in dry ingredients then stir in walnuts and raising. Blend carefully.
Bake for an hour until bread tests done. Cool on wire racks. Serve with cream cheese or plain
Oh, wow, I finished reading and had to wipe the drool off my chin. That zucchini cake looks fantastic and those Christmas cakes - something special indeed!! Now I'm hungry... xoxo SilkeReplyDelete
I'm definitely going to give the courgette cake a go, although of course it's the vile word 'zucchini' here!! Don't know how I can pass the green off to the kids as not something healthy, maybe say it's lime??!! Anyway will give it a go and let you know. I love fresh tomatoes, I planted some last year and have just done the weeding and seen that there's a new plant coming up which is wonderful, a fresh tomato always reminds me of dear dad and his conservatory grown tomatoes, nothing like that smell is there? Love love love xxxxxReplyDelete