I was given a million courgettes last week. OK, maybe not a million. But quite a few. It’s the courgette season and they are popping up all over my friend’s and family’s allotments and vegetable gardens. I never say no to free food and I wanted to make sure they didn’t go to waste. So I found a cake to put them in. In my opinion, this could be the new carrot cake. So good I made it twice.
350g self-raising flour
1 tsp salt
1 tsp mixed spice
175ml extra virgin olive oil
375g golden caster sugar
2 tsp vanilla extract
500ml grated courgette (use a measuring jug)
200g dark chocolate, chopped
100ml double cream
Heat the oven to 180°C. Grease and line a 24cm round cake tin.
In a large bowl, combine the flour, cocoa, mixed spice and salt. In another bowl, mix the sugar, eggs, olive oil, grated courgette and vanilla extract. Mix the wet into the dry ingredients and mix well to combine. Pour into the tin and cook for 45-50 minutes, or until cooked through. When done, let the cake cool in the tin for 10 minutes, before turning out onto a wire rack.
To make the icing, place the chopped chocolate into a bowl. Heat the cream in a small saucepan until it nearly reaches boiling point. Pour the hot cream over the chocolate and stir until melted together. Leave the icing to cool and thicken.
When the cake is cool, pour the icing over the top and use a palette knife to smooth over.
You should NOT feel guilty about eating a cake with vegetables in it!