My little veg plot has suffered a bit from neglect this year but in early summer I planted a couple of courgette plants (a variety called ‘Yellow Taxi’) and left them to get on with it. For many, many weeks it seemed to rain solidly every day and the courgette plants sulked. Then, around the end of July, they suddenly decided to produce very large numbers of lovely yellow courgettes.
When I get a lot of courgettes, I start thinking about courgette cake. Savoury courgette cakes are nice but I really enjoy the sweet versions. The cakes can have a slightly off-putting green colour unless you remove the peel, but use yellow courgettes and that’s not an issue.
There are plenty of courgette cake recipes around but this one from the Farrington Oils website is my current favourite. The use of cold pressed rapeseed oil together with grated courgettes gives the finished cake a nutty and herbaceous or almost grassy flavour which may not be to everyone’s taste but I think is a little different and absolutely delicious.
The original recipe suggests a cream cheese filling and there’s nothing wrong with that, but I actually prefer a simpler jam or curd filling. I carried on with my recent gooseberry obsession by spreading the cake with some gooseberry and sloe gin jam.
I just want to make it clear that I have no connection with Farrington Oils. I did use their oil in this cake but I went into a shop and bought it with real money just as if I were an ordinary person. Since I am independent and unbiased, though, I am happy to say that it is a very fine oil and I’m also perfectly happy to recommend Yellow Taxi if you want to try growing a yellow courgette in a neglectful manner.