My Mum was always baking when we were children. Suffice to stay, she’s still baking and now so am I. Love it. I love the way it makes the house smell (like ‘good times’). It’s like a kind of therapy, especially the bit where you get to eat your work.

Mum’s latest fad is courgette cakes - my cousin is currently overrun with the blighters, so to help her out my mum offered to take a few off her hands. Instead of the usual courgette offerings - grilled, roasted, stuffed etc - Mum decided to make a courgette cake. And my word, is it tasty! The recipe is from Mum’s cousin Sue, who in turn probably got it from somewhere else…but here it is:

Courgette Cake

(Makes 2 x 1lb loaves or can be Tray Baked)

8oz Courgettes - grated. Peel if you don’t want a green cake!

5oz Margarine

9-10oz sugar

4 Eggs (Beaten)

11oz Self-Raising Flour

2tsp Ground Cinnamon or Mixed Spice

4-5oz Seedless Raisins

3oz Chopped Nuts

2tsp Vanilla Essence

Method: Preheat oven on Gas Mark 4. Grease tins or tray. You can line the tray bake with greaseproof paper. Cream the marg and sugar, beat the eggs and then add the flour alternatively, making sure that it is well mixed. Beat in the cinnamon, courgettes, raisins, nuts and vanilla essence. Cook for 1 hour. Make sure that you leave the cake to cool once it is done, as the mixture is quite moist. You might find that you have to really gently ease the cake out of the tin with a pallet knife.

N.B. Rich tore down half the ceiling in the kitchen and made a big mess, so when that’s cleared up, I shall have my own picture of my courgette cake. For now, there’s some nice courgette muffins to look at.

This entry was posted on Tuesday, August 7th, 2007 at 5:08 pm and is filed under foodie, recipes, veg. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.