I’ve not published a recipe on the blog since 2014. The kitchen we’ve had for the last four years is super small, ugly and not a space I particularly enjoy spending time in, hence not really creating recipes or doing anything exciting in the space.
Being home in Devon for the last few weeks, has reignited my spark with baking and cooking. Ben and I have been using the produce from the garden to create our evening meals and lunches and I’ve been baking again. My dad decided to grow Courgettes this year, which have since multiplied and we now have a supply to last us well into the autumn months.
Since these don’t last forever, I thought it was about time I baked one of my all time favourite cakes and such an easy recipe from Nigella Lawson’s ‘How to be a Domestic Goddess’ to share with you.
Don’t be put off by the fact that this is courgette, just think of a carrot cake, but better! You can also replace the courgette with pretty much any similar vegetable that you can grate. Mix it up and make it your own!
120g Raisins 500g Courgettes (weighed before grating) 4 Large Eggs 250ml Vegetable Oil 300g Caster Sugar 450g Self-Raising Flour
- Preheat the oven to 180 degrees Celsius
- Grate courgettes and if damp, leave in a sieve over the sink to drain
- Put the oil and sugar in a bowl, whisk the eggs separately, then add to the oil and sugar and whisk until creamy.
- Sieve the flour bit, by, bit into the liquid mixture, folding it in using a figure of eight motion using a metal spoon (this gets a more accurate/better fold, trust me!)
- Fold your courgettes and raisins into the mixture.
- Split between two greased and lined round sandwich tins and pop in the oven for 45 minutes or until springy to the touch. You’ll know they’re done when you stick a sharp knife into the centre and it comes out clean!
I put lemon curd into the middle of the cakes and iced with cream cheese mixed with icing sugar, but I’ve also tried a white chocolate icing on this cake before which tastes delicious! I really hope you enjoy making this recipe. I’m going to give it a go with Parsnip next to see how that works out!