Thursday, 25 August 2016

Dairy Free Courgette & Lime Cake

What to do with a courgette/marrow glut Part 4

I believe this is a Nigella Lawson recipe. which I found on someone else's blog.  I made it as an all in one recipe in the food processor as is my wont, rather than the more traditional cream and stir in method.  It is also supposed to be a sandwich cake, but I make 2 loaves and iced them in their lining paper to take to market.

250-300g courgette/marrow
125ml sunflower oil
150g sugar
225g self raising flour
2 eggs
1 heaped tsp baking powder
1 tbsp lime juice
50g raisins (optional)

Icing
2 tbsp lime juice
Icing sugar (about 20 heaped teaspoons)

Makes 2 small loaves/cakes (2lb loaf or 21cm round tins)

If using raisins, leave these to plump up in a little boiling water as you start making the cake.

Wash and roughly chop the courgette (I had to peel mine as it had grown tough like a pumpkin's as it was the size of a marrow).  Chop the courgette in the food processor to a fairly fine rubble.  Tip into your tin.

Cream the sugar, oil, and eggs in the food processor.  Don't worry if any bits of courgette are still in the bowl. Add the flour, lime juice (I used bottled lime juice from Aldi), and baking powder and mix again until smooth.

Add the courgette, and raisins if using, and quickly mix to incorporate.

Spoon and divide equally into 2 lined cake tins.  Bake at 180C for 30 minutes.

Mix the lime juice for the icing with enough icing sugar to make a cream like consistency, halfway between double and extra thick cream.  You want to be able to pour it on but not have it run off the cake like milk.


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