Believe it or not, the above picture is of a Courgette Cake.
Courgette is the only Vegetable that makes me question myself. Do I want to grow it or not and how many? On our allotment site we seem have a ‘love hate’ relationship with this Vegetable.
In April, the start of the ‘sowing’ season, many allotment holders on the allotment site start choosing which seeds to start first, ticking off as we sow in propagators and greenhouses, and even as we are sowing we dread to think, what this courgette seed is going to do to us.
Over the past 2 years, I have made it a point, to only have 1 plant of Courgette. A sowing of 3 seeds is done, as you can never be sure of the germination success. And if all 3 seeds germinate, I will pot them all on, but will only keep 1 seedling plant, giving the other 2 away. One question I have been asked, if I have the heart to throw my surplus seedlings away, the answer is a brutal YES. You see, starting a few seed, allows me not to feel guilty, the price of a packet of seeds is so much less than purchasing plug plants. Getting rid of plug plants to a compost bin would not only hurt my feelings and my purse too.
It does not come to that point too often where seedling have reached the compost heap, I have always found someone on the allotment site, who may be behind in their sowing, only too happy to take on the seedlings.
If you get sick and tired of cooking with this vegetable as a savoury dish, turn it into a Cake. in our home, we have been eating this vegetable for the past 2 weeks at least 3 times a week in savoury dishes and it was time I made a Cake for a change.
I have made these type of cakes before, using different recipes of the internet, but I have found, they comprise of too many ingredients. Great taste, but too many ingredients for my liking. So here is a recipe I put together and experimented and the result is a beautiful moist sponge cake.
240g Soften Butter
150g Golden Caster Sugar
150g Soft Brown Sugar
1tbsp Vanilla Extract
350g Self Raising Flour
1tsp Baking Powder
5tbsp Cocoa Powder
350g Peeled and finely grated organic Courgettes
- Grease and line a rectangular cake tin (20cm x 30cm).
- Cream Butter and Sugar until light and airy
- Add egg at a time, whisking lightly between each egg
- Now add the milk and vanilla and whisk a little.
- Sift in dry ingredients and fold into the egg mixutre.
- Gently add the grated courgette and fold until courgette is evenly mixed in.
- Bake in a moderate oven of 180˙C for 30 to 40 minutes
- Cake will be done when a skewer is inserted and comes away clean.
- Allow the cake to cool in the tin, for a while before carefully removing it (with the lining paper) to cool completely on a wire cake rack.
- Cut evenly and store in an air tight container. Will keep for 2 days in a refrigerator.