Seasonal cooking: Courgette and lime cake
Meredith Jones Russell
Tuesday, June 30, 2020
A tasty courgette cake to make the most of seasonal produce.
WHAT’S SEASONAL IN AUGUST?
Courgettes are versatile vegetables that can be baked, fried, steamed or stewed. Younger courgettes have the most flavour, so choose the firmest and heaviest with glossy, unblemished skins.
NUTRITIONAL VALUE
Boasting high water content, courgettes have very few calories, and provide vitamin C, which is good for the immune system. They are also a source of potassium, which helps to control blood pressure and keep muscles working properly. The fibre in the skin slows down digestion, stabilising blood sugar and insulin levels, and helps prevent constipation and irritable bowel symptoms. Half a large courgette counts as one of your five a day portions of fruit and vegetables.
RECIPE
Courgette and lime cake
Serves 10: Typical portion size for one- to four-year-olds: 40g
Cooking time: 25 minutes
Ingredients
- 100g courgette
- Zest of one lime
- 90g plain flour
- ½ tsp baking powder
- 20g cocoa powder
- 1 tsp bicarbonate of soda
- 60g caster sugar
- 1 medium egg
- 85ml vegetable oil
Method
- Pre-heat the oven to 180°C/350°F/Gas mark 4, and grease and line a baking tin.
- Grate the lime and courgette.
- Sift the flour, baking powder, cocoa powder, bicarbonate of soda and sugar.
- Beat the egg and vegetable oil together.
- Mix the egg and oil into the dry ingredients and stir in the grated courgette and lime.
- Pour the cake mixture into the tin and bake for 25-30 minutes.
Serving suggestions
Serve as slices of a large cake or as individual muffins.
Recipe adapted from: Bright Horizons, https://bit.ly/2Iyum9x:
