Yes, the courgettes are still going strong, and yes I’m still making cake with them. These days it’s very rare that I make cake without something from the allotment making its way in there. The raspberries have been amazing again this year. I often feel guilty that they’re so neglected, they have to compete with bindweed winding up their stems, couch grass growing among their roots, and with little support offered, their lanky stems get whipped around in the wind. But yet each autumn they give me a lovely abundance of fruit. They do try and spread themselves around a bit, and have to be reigned in, but apart from that, they’re pretty easy. They welcome a good mulch of compost with some added chicken manure each spring once the stems have been cut back, but they ask for little else. Rain, sunshine and some bees to pollinate the flowers.
So I harvested a large plastic punnet full of raspberries, and when searching for recipes, I found one that also uses courgettes, perfect. I had intended to top the cake with flaked almonds but completely forgot (typically got carried away) so please do so if you have some. The original recipe uses a lemony glaze on top, which would also be lovely. With the rest of my raspberry harvest I decided to make a quick and easy fridge jam. A recipe for this will be coming up next.
This is a UK conversion and slight adaption of a recipe from the blog – I am a Honey Bee.
- 250g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 125ml vegetable oil
- 125g caster sugar
- 125ml milk
- juice and zest from 1 lemon
- 140g grated courgette (excess liquid squeezed out through a clean tea-towel).
- 140g raspberries
- optional – flaked almonds
- Preheat the oven to 180ºc. Line a loaf tin with greaseproof or baking paper.
- Combine the dry ingredients and put aside.
- Beat the eggs, add the oil and sugar and blend until well combined.
- Add the milk, lemon juice and zest, mix.
- Fold in the courgette.
- Then fold in the dry ingredients.
- Finally fold in the raspberries. Be careful not to over mix.
- Pour into the loaf tin, smooth over to level, scatter over the flaked almonds if using, and bake for 45 minutes, or until a skewer comes out clean.