Hommage to the humble courgette
The courgette plant is full of surprises - the first is that it seems to survive a Scottish spring and summer incredibly well. It soldiered on through the hot April and May producing its regiment of straight green crop with stunning squash blossom and was battered by rain and wind in August as it defiantly produced a few tanks in the undergrowth.
Having a glut of courgettes I felt I had run out of ideas as a veg accompaniment but a friend mentioned a courgette cake - another surprise. Get baking and pop a few in the freezer.
Ingredients120ml Black & Gold Original oil
175g caster sugar
3 eggs preferably farm fresh
150g grated courgette (coarse grate and squeeze any water out by hand)
2 limes (zest of both)
175g self raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
juice of one lime
125g mascarpone cheese
125g icing sugar (sift)
one small courgette
Oven 160 degrees. 2lb loaf tin with liner
Mix the oil, sugar and eggs until well combined. Add the grated courgettes, lime zest, flour, bicarbonate of soda and cinnamon and stir in well.
Pour into the lined tin and bake for around 50 mins until a skewer comes out clean.
Cool and then remove from tin and place on a wire rack.
Make the icing by adding the mascarpone, lime zest and sift in the icing sugar. As the cake is cooling pop the icing in the fridge.
When the cake is completely cool add the icing (though if you are in a rush and it's still warm it is a bit like a lemon drizzle and is equally delicious!) and I "peel" the courgette from top to toe in the same place and it creates a plume of lime coloured courgette feathers fitting for topping off this light but earthy cake.