Scuff's Kitchen: Courgette Cake

Unlike a recipe for courgette cake I've made in the past this one doesn't have lime in and I haven’t made a lime icing, but that would have worked well with it I'm sure. Like the recipe I've made in the past though one of the challenges was pressing out enough moisture from the courgette and apple so as not to make the mixture too wet.

Ingredients

200g plain flour

200g caster sugar

1/2 tsp cinnamon

1 tsp baking powder

1 large pinch salt

2 eggs

1 small apple

60g pecan nuts

80g sultanas

200g butter

150g courgettes

I pre-heated the oven to 180degC and started by creaming the butter and sugar together until light and fluffy. Obviously if you've had your butter out of the fridge to soften a bit first this is easier.

Next I added the eggs 1 at a time, only adding the second after the first was fully incorporated. Then I grated up my courgette and apple and squeezed as much moisture out of the gratings as I possibly could. This is really important, get as much out as you can before adding them to the bowl and stirring. Even after this I was able to pour out a little excess moisture.

Next I sifted in the flour, salt, baking powder and cinnamon all together, stirred all that in and added my chopped up pecan nuts and sultanas.

I lined a loaf tin and poured the whole bowl in, smoothing and spreading.

That went in for just over an hour until I was satisfied that the centre was as well baked as it was going to be. Once the top was light and springy but I couldn't see any moisture rising up through the cracks in the surface I took it out of the oven and cooled it in the tin on a wire rack.