Courgette Lemon Drizzle Cake -
Tromboncino picked as a summer squash
Tromboncino picked as a winter squash
You can buy spiralised courgette in supermarkets, sold as "courgetti spaghetti" and it can be used in may dishes, usually lightly steamed as a vegetable or as a pasta substitute.
Ingredients for the Cake
150 mls vegetable oil
200g caster sugar
2 large or 3 medium eggs
Grated or finely pared zest of 2
Juice of 1 lemon
200g Courgette spiralised and chopped
250g Self Raising Flour
½ teaspoon bicarbonate of soda
Ingredients for the drizzle
Grated or finely pared zest and Juice of 1 lemon
75 g Caster sugar
Pre-heat oven to 160C Fan. (If using a conventional oven you may need a temperature of 180C - but we haven't tried that).
Mix together vegetable oil, caster
sugar, eggs, lemon zest and juice and beat until smooth. We use a food mixer for this.
Stir in grated courgette.
Add bicarbonate of soda to the flour
and then gently fold into the cake mixture until there are no lumps and all the
flour is absorbed.
Grease and or line with baking paper a
1lb loaf tin or cake tin. Pour in the
cake mixture and level off. We sometimes worry at this stage if the cake mixture is quite runny - but the result has always been good. Place in the
pre-heated oven and cook for 55minutes – 1 hour. It may be advisable to cover the cake with
buttered paper or baking paper for the first 30 minutes.
After cooking test the cake with a
metal skewer (it should come out clean with no cake mixture adhering). If it is
not cooked through, put back in oven for a further 5/10 minutes but cover again
so that the top does not burn.
Whilst the cake is cooking, mix together the drizzle ingredients –
sugar, lemon zest and lemon juice until smooth.
Leave the cake to cool in the tin,
but whilst still hot pierce the cake all over with a skewer then pour the
drizzle evenly over the top and leave it to soak in. Do not remove the cake from the tin until it