Description
Lawson’s courgette cake blends rustic charm with unexpected sweetness, creating a delightful dessert that surprises and delights. Rich green vegetable notes mingle with warm spices, offering you a moist, irresistible treat perfect for afternoon tea or weekend indulgence.
Ingredients
Scale
Main Ingredients:
- 250 grams (8.8 ounces) courgettes, grated
- 2 large eggs
- 150 milliliters (5.1 fluid ounces) vegetable oil
- 175 grams (6.2 ounces) granulated sugar
Dry Ingredients:
- 225 grams (7.9 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch of salt
Add-ins:
- 100 grams (3.5 ounces) sultanas
- 75 grams (2.6 ounces) walnuts, roughly chopped
- 2 teaspoons vanilla extract
Instructions
- Prepare the oven at 180C (350F) and prepare a 9-inch cake tin by greasing and lining with parchment paper.
- Combine grated courgettes with sultanas, chopped walnuts, and ground cinnamon in a mixing bowl, creating a textured blend of ingredients.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
- Whisk eggs, vegetable oil, granulated sugar, and vanilla extract in a large bowl until the mixture becomes smooth and well-incorporated.
- Gently fold the dry flour mixture into the wet ingredients, creating a uniform batter without overmixing.
- Carefully incorporate the courgette, sultana, and walnut mixture into the batter, stirring until evenly distributed.
- Transfer the batter to the prepared cake tin, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Allow the cake to rest in the tin for 10 minutes to stabilize, then carefully transfer to a wire rack to cool completely.
- Serve the cake as is, or optionally frost with a cream cheese or vanilla glaze for added sweetness.
Notes
- Moisture Magic: Grate courgettes finely and gently squeeze out excess water to prevent a soggy cake texture.
- Nut-Free Option: Swap walnuts with sunflower seeds or skip nuts entirely for allergy-friendly version.
- Healthier Twist: Reduce sugar by using half applesauce or replace some oil with Greek yogurt for lighter cake.
- Storage Hack: This cake stays wonderfully moist for 3-4 days when stored in an airtight container at room temperature.
- Prep Time: 15 mins
- Cook Time: 45-50 mins
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 22 g
- Sodium: 430 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3.5 g
- Protein: 5.5 g
- Cholesterol: 37 mg