This is another recipe from my River Cottage veg cookery course. For anyone who ever has any gluts of courgettes, this is a simple and delicious cake to try. You cannot tell that there is any vegetable in there at all!
Courgette and Sultana Cake
– 2 large eggs, separated -100g demerara sugar – 100g finely grated raw courgette (1 small-medium sized) – Finely grated zest of 1 lemon – 50g sultanas – 50g ground almonds – 100g self-raising flour – 1 teaspoon ground cinnamon
- Preheat the oven to 170°C. Lightly grease a loaf tin, about 20 x 10cm, and line with baking parchment.
- In a large, clean bowl, beat the egg whites until they hold soft peaks using an electric whisk.
- Using an electric whisk again, beat the sugar and egg yolks together for 2–3 minutes in a separate bowl until pale and creamy. Lightly stir in the grated courgette, lemon zest, sultanas and ground almonds. Add the flour and the cinnamon over the mixture and then fold them in, using a large metal spoon.
- Stir a heaped tablespoonful of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.
- Tip the mixture into the prepared loaf tin and gently level the surface. Bake for about 1/2 hour, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely before slicing.
- Store in an airtight container for three days.
Beagle Baking 