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Courgette and walnut cake


10 oz (285g) sugar

8fl oz (235 ml) sunflower oil

6 oz (170g) Self-raising flour,

3 eggs

1 tsp baking powder

2 tsp mixed spice

1/2 tsp cinnamon

8oz (225g) grated and drained courgette

4oz (110g) chopped walnuts

200g pot of cream cheese

8 oz (285g) icing sugar

Grate the courgette and leave in a sieve to drain.


Prepare a 7.5 inch square tin with greased proof paper, and preheat the oven to 160 C fan (180 normal)


Mix the sugar and oil, then beat in the eggs. Fold in the flour, baking powder and spices, followed by the courgettes and walnuts.


Bake for about 70 minutes, or until the top springs back when lightly pressed.


Allow to cool, the mix the cheese and icing sugar and spread over the top.