16/07/2025
Recipe time again 👩🍳
We have an abundance of local green and yellow organic courgettes and patty pans arriving in the shop from our local suppliers at the moment.
However, before you reach for the tinned tomatoes, did you know that added to the right ingredients they make for a lovely moist and summery cake??
Well, consider yourself informed. A courgette is for more than just Ratatouille you know!
• 350g courgette raw – finely grated
• 125ml vegetable oil
• 2 large free-range eggs – from the happy hens at Silverthorne farm of course!
• 100g golden caster sugar
• zest and juice of 1 small orange
• 200g self-raising flour
• 100g ground almonds
• ½ tsp sea salt
Heat the oven to 160C fan.
Grease a 900g/2lb loaf tin and line with baking paper.
Lightly squeeze the grated courgettes over a bowl to remove a little bit of the moisture.
In a large bowl, whisk the oil, eggs, sugar, zest and juice together until smooth, then stir in the courgette.
Combine the flour and ground almonds and then gently fold them into the courgette and egg mix
Pour the batter into the prepared tin and bake for 45mins to 1 hour, or until an inserted skewer comes out clean. Leave to cool in the tin completely.
Ice with lightly sweetened cream cheese and crushed nuts and enjoy!
