Once upon a time, the only cake I’d eat with fruit or vegetables in it was banana muffins, apple cake or rhubarb crumble. However all that was to change when I started growing my own. I’ve been consuming large amounts of sweet things all made from shredded fruit, vegetables and herbs. I’ve had carrot cakes, carrot biscuits, beetroot and chocolate muffins, plum and almond cake, plum and hazelnut cakes and muffins, pear and hazelnut crumble, orange cake, pumpkin and autumnal squash scones,, ginger cakes, lavender scones, and even a rosemary and parsnip tart. All very good for the taste buds, but not my ever increasing waistline.
Some of you may remember the rather large courgette di nizza that I lifted from the garden a few days ago, I thought about making the courgette brownies or even the moist chocolate courgette cake again, but remembered still having an eating apple from Geilston gardens in the fruit bowl.
So this courgette, apple and apricot cake is what came out of the oven Sunday afternoon. Made not for us, but for a friend who had invited me over for tea.
Courgette, apple and apricot cake
200g caster sugar
150g courgettes, grated and squeezed of excess water
1 medium apple, grated
200g plain flour
a pinch salt
½ tsp baking powder
50g pecans, roughly broken
50g dried apricots, sliced
Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep or a 7 inch round cake tin. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the greased tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out. Adapted from Nigel Slater's Courgette cake