When the courgettes are in full season, this is a good cake to make. It seemed a bit stiff when I made it but it came out OK in the end. We baked it in the outside wood oven. The fabulous thing about it is that we can use our courgettes, our eggs and our walnuts. You can’t get much better than that.
3 medium eggs
240 ml corn oil
480 g brown sugar
720 g plain flour
2 tsp baking powder
1 tsp ground cinnamon
480 g courgettes, coarsely grated
2 tsp vanilla essence
50 g chopped walnuts
Heat the oven to 180ºC.
Beat the eggs and oil together in a bowl.
Add the sugar and whisk until creamy and frothy
Fold in the rest of the ingredients and mix well.
Pour into a greased and lined tin.
Bake for 1 hour until cooked in the middle.
As I was cooking it in the wood oven, I covered it with foil and turned it round 180º after 20 minutes and cooked it for a further 20 minutes. I left the foil off for about 10 minutes and then put it back on towards the end once it had browned.