The creaminess of the courgettes and the crunch of the poppy seeds create a lovely combination of textures and the addition of wholemeal flour gives it a nice earthiness.
No frills, no fuss, just simple, wholesome goodness.
COURGETTE AND POPPY-SEED CAKE
SERVES 6 – 8
300 g courgettes
butter, for greasing
175 g self-raising flour
50 g wholemeal flour
½ teaspoon baking powder
½ teaspoon ground cinnamon
pinch of salt
3 large eggs
115 ml vegetable oil
150 g soft brown sugar
1 teaspoon vanilla extract
3 tablespoons poppy seeds
Heat the oven to 180°C / Gas mark 4. Grease and base-line a 20 cm cake tin.
Grate the courgettes in to a colander, then gently squeeze out as much excess water as possible.
Put the self-raising and wholemeal flours in a bowl and stir in the baking powder, cinnamon and salt.
In a separate bowl, beat together the eggs, oil, sugar, vanilla extract and poppy seeds.
Mix into the flour, then stir in the grated courgettes.
Pour into the prepared tin and bake in the oven for 45-50 minutes, or until a skewer inserted into the middle comes out clean.
Leave for a couple of minutes, then turn out onto a wire rack to cool.