All of my posts recently have been something along the lines of this: ‘At the moment, my mother’s garden is overflowing with [insert fruit or veg here] and, in an attempt to use up all the [said fruit] I have baked…’
I’m so sorry. What a bore! I wish I could fill these pages instead with great stories and interesting tales instead of what are basically gardening reports. But sadly, at the moment my life is filled mainly with bowls of plums all over the kitchen (transformed into Plum Cakes and Tarts and endless jars of sticky orange jam), figs rolling off the counter (watch this space!) and mounds of courgettes.
Every meal we are eat has some courgette element, be it hidden or the main attraction, and these cakes are no different.
In Courgette Cake, the courgette is extremely well disguised, even the most seasoned hater of courgettes would never know! Instead, they add a moist, light texture to a delicious, cinnamony sponge. Basically, its very similar to carrot cake. But hey, nothing wrong with that!
So if you, like me, are drowning under a sea of courgettes, grate them, mix them into some butter, brown sugar, flour and spices.
They can be baked as either cupcakes or a loaf, or whatever takes your fancy!
Topped with ginger spiked buttercream, a fresh courgette flower and devoured immediately!
Courgette Cake with Spicy Ginger Icing
(this recipe makes about 12 cupcakes or one smallish loaf)
For the courgette cake:
100ml melted butter, cooled slightly
100ml olive oil
200g brown sugar
200g plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
200g peeled and grated courgettes
Whisk together eggs, butter, oil and sugar until they are all combined.
Sift together the flour, baking powder, soda and spices, then add them to the egg mixture in two batches, beating well after each addition.
Finally, add the courgettes to the mixture and mix well.
Preheat the oven to 170 degrees Celcius. Spoon the mixture into your muffin cases or a lined and greased loaf or cake tin. Bake for 20-25 minutes if cupcakes, or 40-45 minutes if a loaf or cake, or until a skewer inserted into the middle comes out clean.
For the icing:
280g icing sugar
1 teaspoon ground ginger
splash of milk, if needed
Whisk together the butter and icing sugar, then mix in the ginger. If the icing is too stiff, add a small splash of milk to loosen it. Spread on top of the cooled cupcakes or loaf and enjoy!