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.