Courgette & Lemon Cake
Carrying on the theme of cooking fresh, with locally sourced and seasonal ingredients, here is a cake made with local lemons, courgettes from yesterday’s market & our neighbour’s EVO oil & freshly laid eggs. Not the prettiest cake I’ve ever made, but certainly one of the tastiest!
For the cake -
4 eggs (these weighed 217g, so thats the amount of flour, sugar & fat that I’ll use for this recipe)
217g regular flour
217g EVO oil (or butter or a lighter oil)
1 1/2 tsp baking soda
Juice of 1 lemon
2 grated courgettes
For the lemon syrup topping -
Juice of 2 lemons
Rind of 2 lemons
Grease a baking tin
Put oven on to 180 degrees C or Gas Mark 4
Mix all the cake ingredients together - I just used a whisk to bring all the ingredients together, so don’t worry about under-mixing!
Bake for 45 minutes
Allow to cool (overnight preferably)
Make the syrup by heating lemon juice and adding sugar, bring to the boil, then pour over the cake.
Finish with grated lemon rind, sprinkled over the cake
Delicious! Kick back, relax, enjoy and think about a great way of getting some of your 5 a day