250g grated courgette
2 large eggs
125ml vegetable oil
150g caster sugar
225g Self raising flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
zest of 2 limes
Soak raisins until plump in hot water. Grate courgettes and squeeze out excess water. Beat eggs, oil, sugar until creamy. (electric whisk is best) Sieve in flour, bicarb and baking powder. Stir in drained raisins, zest and courgettes. Pour into lined tins. Bake for 30 mins on gas 5. Leave in tins for 5-10 mins. Turn out and ice.
It is a version of one I saw years ago in my friends book Domestic Goddess by Nigella Lawson but I didn't have the book so I memorised it and use this version. It has the texture of carrot cake and stays moist rather than going dry. You can sandwich two together with lemon curd and put icing on the top for a showstopper or make them as a loaf for sandwich boxes which are not as messy. It also looks particularly lovely if you decorate the icing on the top with pistachios because of the green colour.
Bloke entered it in last years local show and won first prize - that is the kind of bloke you want to find in life!!
I have some other rather great 'harvest/glut' type cakes that I will share with you as the produce rolls in over the next few months.
I have linked up with Chantille Fleur for her Tea party Tuesday posts to remind me to post my harvest cake recipes for you all.