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Courgette cake

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I’ve been dying to bake a courgette cake for quite some time, as I love courgettes (US = zucchinis; NO = grønn squash) and I love cake. Together I expect them to be dynamite!

The courgette was quite late in coming to Norway — my mum’s local grocery store still doesn’t sell them — so it will take a decade or two until courgette cake is a common occurence on our tables… Considering how many courgettes I’ve eaten in my life, it is about time that I tried the cake.

The recipe for the cake appeared in my inbox a while back, curtesy of an amusing newsletter from The moveable feasts. Amy, the blog’s author, wrote such beautiful things about the cake that I just had to give it a go.

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The ingredients that won me over were walnuts, lemon, vanilla and naturally, the courgette. While the recipe called for all purpose flour, I used half and half of all purpose and spelt, as I love the flavour of spelt.

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Before you add the grated courgettes, the batter seems worringly thick. The courgette adds moisture back into the batter, though, so it ends up being really smooth — and tasty.

Bake the cake, let it cool and then add as much lemon glaze as you see fit — while the recipe calls for lots of glaze, I prefer a little less myself.

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The cake will keep moist for days in an airtight container, so it’s perfect to bake in advance if you are expecting guests. Bon apetit!

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  • Det er bra! Kan ikke bare kopiere den, vet du. Kaken er kjempegod!

    – Anett

  • K

    Fant den….

  • K

    Fikk lyst å prøve denne. Oppskrift?

@tallgirlsfashion