Another cake recipe to use up that glut of courgettes from the garden, this one freezes beautifully wrapped in foil, so its a good one to make to store for another day. The recipe originally came from the BBC Vegetarian magazine (no longer published) many years ago.
Ingredients
- 225g plain flour
- 1/2 tsp baking powder
- 2tsp bicarb
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 3 eggs beaten
- 1 tbsp golden syrup
- 150ml sunflower oil
- 100g light brown sugar
- 225g finely grated courgettes
- 1 tsp vanilla extract
Method
Preheat the oven to 180C. Sieve the flour and cinnamon, bicarb, salt and baking powder into a large bowl, then add all other ingredients and mix thoroughly. Pour into a oiled and lined 2lb loaf tin. Its a fairly liquid mixture, but don't worry it rises wonderfully. Bake until cooked through when tested with a skewer, this normally takes 45-60 minutes, but depends on your oven. Cool initially in the tin and then remove to cool fully on a wire rack.
The loaf should be served in thick slices , buttered if you like. Delicious and different too. We have had builders in at home recently and this proved very popular.
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