Courgette and apple cake

The height of summer is here and courgettes march upon us like vegetable agents of the devil. If you grow them, then you’ll know how it feels to scrape up the last spoonful of a big cheesy gratin and think: “I’ve finished the last of the courgettes – I have triumphed!” only to wake up the next morning and find more of the tubby green tubes hanging from the plant. They are relentless in their fecundity.

Outmaneuvering the courgettes, so they don’t get left on the plant, getting fat, pulpy and tasteless, or abandoned in the vegetable drawer growing a fuzzy grey beard, is hard work. There are gratins, miscellaneous pasta meals, frittatas, frying them as side dishes, steaming them as side dishes and then… and then what do you do? When they won’t stop producing more and more courgettes and your kitchen is overrun, what do you do?

You turn to cake.

This moist, sweet cake is perfect for on a warm summer day, when you can sit out in the garden and eyeball the courgette plants. I made it in a 20cm round cake tin, but I think that was too big and it would work better in a loaf tin.

Courgette and apple cake
Serves 6–8

 

250g courgette, coarsely grated
150g self raising flour
150g caster sugar
1 tsp cinnamon
1/2 tsp bicarbonate of soda
200g sweet dessert apple, cored and grated
100g sultanas
2 medium eggs, beaten
50ml fruity extra virgin olive oil plus extra for greasing

1 Place the grated courgette in a colander and sprinkled with a small pinch of salt. Put a plate on top, weigh down with a tin and leave for 30 minutes. Preheat the oven to gas mark 4/180°C/fan oven 160°C. Lightly grease a 450g loaf tin with olive oil and line the base with parchment.

2 Sift the flour, sugar, cinnamon and bicarbonate of soda into a large mixing bowl and stir with a whisk to mix. Squeeze any excess moisture from the courgettes and add them to the flour with the apple and sultanas. Stir to mix – you should have a fairly wet mixture.

3 Beat the eggs and oil together and stir into the cake mixture. Scrape into the cake tin and bake for 45 minutes–1 hour until risen and firm. A skewer inserted into the middle should come out clean. Turn the cake out and cool on a wire rack. Store in an airtight tin for 2–3 days/eat straight away.

Tagged with: Afternoon teaBakingCakes
 

0 Responses to Courgette and apple cake

  1. Oo very nice! I have a recipe for courgette and camomile cupcakes, if you’reinterested?

  2. Gloria says:

    Have just gone out into the garden and shouted at my courgette plants ‘You are relentless in your fecundity’. Sound like a fab recipe.

  3. Great idea,if, like me your problem is more often a too dry cake.Courgettes =instant moisture.
    Fecundity?
    Excuse me whilst I google that.

    • ginandcrumpets says:

      Say what you like about courgettes, but they are definitely wet. Which is why squeezing a lot of the water out is important here, especially as there’s grated apple going in to. A moist cake is a good thing, one you have to eat with a soup spoon not so much.

  4. Merinne says:

    I say again, best blog about food on the internets. I am recommending you to all my hungry friends.

  5. Merinne says:

    PS, I was grating courgettes for a fritatta the other day (with obligatory layer removed from palm as sticky end approached) and shortly afterwards got a ridiculously dry and peeling hand that had my other half backing away fearing leprosy: Am I Normal?

    • ginandcrumpets says:

      @Merinne You are probably not normal, but then you knew that already. Thanks for the nice words about the blog, appreciate it.

  6. miss south says:

    I feel like a total failure. My four massive courgette plants have produced a grand total of 3 courgettes so far. I’m out there massaging their egos and begging them to actually produce fruit.

    If my urging works, I’ll be making this. It has two of my five a day, yes?

    • ginandcrumpets says:

      Really? Consider yourself saved from death by courgette boredom. And I’ve done the calculation and by my reckoning, a fifth of the cake contains 1 of your 5 a day. If you were to eat half, you’d definitely be well on your way to hitting that 5 a day target.

  7. Melli says:

    Great post – courgettes are definitely crafty little veg. But what you forgot to mention is the folly of trying to go away for a long weekend during courgette season!

    Thursday night: small courgette-ettes not worth picking. Monday night upon your return: vast marrows that have exploded into existence while you mini-breaked 🙂

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