This is a super simple cake that you can whip up really quickly. It freezes well and is a very popular afternoon tea treat in my house. It is the EASIEST cake you'll ever make as the courgette melts into the batter making it a lovely moist cake that will keep for a couple of days. I especially love this cake as it doesn't require any accoutrements, no need for cream, icing, or butter- it tastes delicious all on its own!
110g or 1 cup grated courgette (roughly 1 courgette/zucchini)
175g or 1 cup caster sugar
112ml or half a cup sunflower oil
2 small eggs
1/2 vanilla pod, scraped of seeds, or 1/2 tsp vanilla essence
165g, or 1 & 1/4 cup self-raising flour
¼ tsp baking powder
1/2 tsp cinnamon powder
1/2 tsp baking soda
½ tsp salt
Pre-heat your oven to 160C/320F/gas mark 5. Grease and line a loaf tin with baking parchment.
In a mixing bowl, beat together the grated courgette, sugar, oil, eggs and vanilla.
Sift the flour, baking powder, cinnamon, baking soda and salt into the wet mixture.
Pour mixture into the loaf tin. Bake for one hour, or until a skewer comes out clean when inserted into the middle of the cake.
Leave to cool and turn out.
If you want to make things a little more interesting (and indulgent!) you can add a delicious topping and centre. Simply split the cake in two and spread half the following into the middle, with the rest going on top. Add a few berries to finish:
For the centre and topping
250g (9 oz) tub mascarpone cheese
2-3 teaspoons vanilla extract
2 tablespoons icing sugar, sifted
250g of whipped cream
Berries for garnishing