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 someone else…but here it is:
(Makes 2 x 1lb loaves or can be Tray Baked)
8oz Courgettes – grated. Peel if you don’t want a green cake!
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.