Spiced courgette and pecan cake


courgette pecan cake1

This is my second attempt at this cake, as you’ll know if you read my posting for Autumn Eton mess. If something fails on me, yet I know it tasted good and had the potential to be something better, then I have to re-make it to prove that to myself, and somehow put everything right.

It’s a combination of two recipes, inspiration came from this recipe on the BBC Good Food site, and one from my scrapbook of recipes torn from supplements and magazines over the years. I wanted a smaller loaf cake, so used the quantities from the 2nd recipe which was for a parsnip and walnut loaf cake. It just so happened that the general method and most of the ingredients were similar.

A marrow isn’t really necessary if you make my smaller version, I used a large courgette, but if you want to double the quantity to make a larger cake, then a small marrow would be ideal. Otherwise just use more courgettes! Mine are still going strong on the allotment.

This is very easy to make, the most work involves the grating of the courgette, but this is made easier if you have a grater attachment on a food processor.

Ingredients:

  • 150g sugar (I used golden caster sugar)
  • 150ml sunflower oil
  • 1 large egg
  • 150g self-raising flour
  • 1 tsp baking powder
  • 2 tsp mixed spice (or use, 1 tsp cinnamon, 1 tsp ground ginger, 1/4 tsp – or a good grating of fresh – nutmeg, and if you have them, a pinch of mace and allspice)
  • around 200g grated courgette
  • 100g pecan nuts – roughly chopped
  • maple syrup (optional)

Method:

  1. Preheat the oven to 180ºc and grease and line a loaf tin.
  2. After grating the courgette, place it into a clean tea-towel and squeeze out the excess water as much as you can. Just so you know – this is where I went wrong before, forgetting to do this, and it resulted in a very heavy, dense cake. So it’s quite important.
  3. Beat together the sugar, oil and egg until light.
  4. Fold in the dry ingredients.
  5. Fold in the courgette and pecan nuts.
  6. Transfer the mixture to the loaf tin and bake for around 50 mins or until a skewer comes out clean. Don’t worry if it cracks slightly on top, all part of the character.
  7. Drizzle over a little maple syrup, or you could use honey.

If you click on the link to the BBC Good Food site, they add a cream cheese frosting on top, so feel free to add this if desired.

This is a lovely autumn style cake, very warming from all the spices, perfect with a cup of a tea after a long walk!

courgette pecan cake3 courgette pecan cake2

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One thought on “Spiced courgette and pecan cake

  1. Allotmental September 14, 2015 at 9:21 pm Reply

    That’s a tasty looking cake!

    Like

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