Recipe: Courgette and Cumin Cake

Rating: 4.3 stars based on 129 reviews


    For the sponge

    • 150g unsalted butter
    • 150g golden caster sugar
    • 50g coconut nectar
    • 150g grated courgette
    • ½ teaspoon ground cumin
    • 3 medium free range eggs
    • 200g organic self raising flour

    For the candied courgette

    • 50g courgettes, very thinly cut into matchsticks
    • 50g caster sugar
    • a good pinch whole cumin seeds

    To serve

    • 10g icing sugar
    • 200ml double cream
    • ¼ teaspoon ground cumin


    • Beat the sugar, nectar and butter until the usual creamed stage for any sponge cake is achieved. Slowly add the egg a little at a time, then add the courgettes and cumin powder. Finally add the flour and mix until just combined nicely.
    • Place in a greased 20cm baking tin and bake for around 35 mins at 160°C, use the usual cake testing methods. Leave to cool on a wire rack.
    • To make the candied courgettes, mix all ingredients together in a bowl and wait for 15 minutes, drain off the majority of the liquid then place on a non stick backing sheet and leave in a low oven to dry out.
    • To serve, cut halfway though the cake and whip some double cream. Pipe the cream into the cake and save a little for decoration. Pipe little dots of cream onto the cake top and garnish these with the candied courgette. Finally, dust the whole thing with a little icing sugar mixed with a small amount of ground cumin.


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