Lemon Courgette Cake
Our recipe this week is by the anonymous Celt Chef!
A WORD FROM THE CHEF
This is a very moist delicious cake and great way of using courgettes from the garden.
200g (7oz) grated courgette
150g (5oz) caster sugar
125ml (4 fl oz) vegetable oil
200g (7oz) plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
One teaspoon ground cinnamon
two teaspoons lemon zest (I sometimes add in juice of half the lemon too)
Preheat oven to 160 C / Gas mark 3. Grease a loaf tin.
In a bowl, beat together the courgette, sugar, egg and oil. In a separate bowl, sift together the flour, salt, bicarbonate of soda and baking powder, stir in the cinnamon and lemon zest. Stir the flour mixture into the courgette mixture just until blended. Pour the batter into the prepared tin.
Bake for 45 minutes in the preheated oven until a knife inserted in the centre comes out clean. Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely.
This cake looks like brown bread so, to make it a bit more exciting and inviting, sieve some icing sugar over the top.
To try and further impress, you could use some icing on the top.
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