We got a bit carried away this year planting out the courgettes and it’s been a fantastic season, so we have been experimenting with different ways to use them from putting them in cakes to making chutneys. ( insert recipes here) This recipe worked like a dream and I can highly recommend it!
Carrot, Courgette and Orange Cake (BBC Good Food).
- 250g butter , softened
- 200g caster sugar
- 3 large eggs
- 250g self-raising flour
- 1 tsp bicarbonate of soda
- zest 2 oranges
- 1 tsp mixed spice
- 100g carrots , grated
- 100g courgette , grated
For the icing
- zest 1 orange , plus 2-3 tbsp juice
- 140g icing sugar
- STEP 1
Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
- STEP 2
To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.
Courgettes are best picked and eaten when they are around 10cm long, the more they are harvested the more they produce.
It’s important to keep them well watered but avoid watering the leaves to prevent them going brown and curling up. Feed with tomato feed or other fertilisers with high potash content.