With limited time and space this year, our vegetable growing has been reduced to tomatoes, chillies and courgette. Dotted around the terrace in pots they have done ok, no record breakers but it’s always satisfying to pick the fruits of your labour! Courgettes I grow for cakes. The perfect addition to relive a little guilt and to keep the sponge moist. Add sultanas and switch butter for olive oil and a slice is basically one of your 5 a day!
2 medium eggs
1/2 cup of light brown sugar
1/2 cup olive oil
1 cup of gated courgette
1/2 cup of sultanas
1 1/2 cups of self raising flour
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Pre heat the oven to 180°c
In a mixing bowl, beat together the eggs, sugar and oil until you have a smooth mixture.
Add the remaining ingredients and stir well.
Pour the cake mixture into a greased cake or loaf tin. I like to use silicon baking trays, much easier!
Bake for 15 minutes and then check the cake by inserting a skewer or sharp knife, if it comes out clean it’s done, if not leave for another 5 minutes.
Remove from the baking tin and leave to cool on a wire rack
Top with a little lemon icing (mix 2tbsp lemon juice and 2 or 3tbsp of icing sugar)