Tuesday, 25 July 2017

Courgette and chocolate cake

The courgettes (zucchini) at our allotment are almost growing in front of our eyes. We use them as vegetables on their own, dice them and throw them into whatever dishes we can and have grated some to freeze. Yet still they keep growing. As always my solution is to bake it in a cake. When mixed in it gives a the cake a lovely lightness and helps to keep it moist. I've used wholemeal flour and brown sugar – this cake is practically health food! You could though swap for white flour and caster sugar. The cake is filled with blackcurrant jelly as I've recently made 7 jars of blackcurrant jelly with another one of our allotment gluts. If you don't fancy a jelly or jam filling then try buttercream, mascarpone or whipped cream.

Equipment: 2 x 8in (20cm) sandwich tins lined, mixing bowl, grater, electric whisk/beaters


9oz (250g) Unsalted butter softened or baking spread
5oz (150g) Soft light brown sugar
3 Eggs
7oz (200g) Self raising wholemeal flour
2oz (50g) Cocoa powder
1tsp (5ml) Bicarbonate of soda
Zest of 2 oranges
1tsp (5ml) Mixed spice
7oz (200g) Courgettes, grated

Filling – jam, jelly, buttercream, mascarpone or whipped cream of your choice


1. Pre-heat the oven to 180°C/Gas mark 4.
2. Beat together the butter, sugar, eggs, flour, cocoa, bicarb, orange zest and mixed spice.
3. Stir in the courgettes making sure it is all mixed in well.
4. Transfer to the two tins and spread evenly.
5. Bake for 25-30 minutes until a skewer comes out clean.
6. Remove from the tins and leave to cool completely on a wire rack before filling.

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