Courgette & Cinnamon sponge cake

At this time of year, anyone that grows courgettes is starting to get bored of them, so what better way to use them up than in a cake. Even my wife loves them, and she belittles everything I say and do, so they must taste OK.

INGREDIENTS

160ml vegetable oil
300g light brown sugar
4 free-range eggs
320/350g courgette, coarsely grated
360g self raising flour
4 tsp baking powder
4 tsp ground cinnamon
1/2 tsp salt
4 tbsp sugar, for sprinkling

METHOD

1. Preheat the oven to 200C/180C Fan/Gas 6. Grease a couple of deep 8" round cake tins and line with baking paper. If you've got silison baking stuff, so much the better.
2. In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette.
3. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined.
4. Transfer the batter to the tins and sprinkle the tops with the sugar.
5. Bake for 45–55 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing.

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