Sunday, April 26, 2015

Mecki’s Courgette Cake - Part two

Before I post this recipe I thought I would tell you a bit more of the story behind it.

For those of you who follow this blog and my facebook page you will know I have another blog My Julie/Julia Attempt  On this other blog I am trying to work through a plastic bag of recipes I have collected from all manner of places. You know; magazines, newspapers, flyers, friends, web sites, the back of packets food comes in and just anything that catches my eye. I had originally thought I would make a recipe a day – just like in the book by Julie Powell, ‘Julie and Julia: My Year of Cooking Dangerously’, that was made in to the film Julie Julia starring Meryl Streep and Amy Adams.

Since it is just Harry and I at home I am reluctant to do too much of the baking of some food because unless I can freeze it (and there is a limit as to how much I can fit in the freezer!) I have to eat it myself (and yes the weight is going on!) or take it to somewhere where it will be eaten for me.

Now as I have lamented to you before, my vegetable garden was not very successful this year (well of course it isn't – you have to work at it to have things grow) but I have friends (no smart comments thank you) and they have gardens – and abundance of crops.

As in a previous post I was given some zucchini; also known as the courgette and if left for too long – the marrow, and attempted a new recipe to add to my Julie/Julia Attempt. Then I discovered the omission of the amount of flour. But not to be down at the first or second hurdle I finally decided, after the gifting of more zucchinis from Frances, to try the recipe again.

The recipe below is what was posted in the newspaper with the added amount of flour. Now I still think the first cake I made with 2 ¾ cups of flour and being left in the oven for slightly longer was nicer than this one but it was still quite nice.

Mecki’s Courgette Cake,
named after Mecki the German Wwoofers who made it while staying at Annette’s Taylor’s place.

500g courgettes, grated
1 small cup oil
1 ½ cups sugar
3 beaten eggs
3 cups flour
1 ½ tsp baking powder
1 tsp baking soda
1 ½ tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 cup sliced almonds

Preheat oven to 150°C. Line a 22cm coke tine with greased paper.
Combine courgettes, oil sugar and eggs.
In another bowl sift flour and other ingredients except almonds.
Slowly stir the flour into the courgette mixture. Add almonds and mix well.
Pour into cake tin and bake for about an hour. Cool for 10 minutes then remove from tin. Sprinkle with icing sugar, and if desired, slice in held and add whipped cream

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