Yellow Courgette Cake with Rapeseed Oil
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.
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.
I have never tried a courgette cake but the photo is making my mouth water. Must get me some of these yellow beauties. Thanks for sharing ;0)
ReplyDeleteWOW, totally new for me too :D
ReplyDeleteXoXo
http://abudhabifood.blogspot.com
wonderful cake. We do this in Italy and it is always a healthy and tasty one. You have made it to perfection.
ReplyDeleteyou know I got just ONE lousy courgette this year and I don't know why... I think it has to do with polination but there were plenty of bees and bugs... and now I want them even more so I can make this stunning cake... you know I have never made a courgette cake and I think it's about time I rectify this... they are healthy right?
ReplyDeleteOh this is a lovely looking cake... we get some wonderful organic rapeseed oil here, locally grown and pressed called Mightly Trio, so I might try this recipe with that oil and see how it goes. I have a gigantic amount of courgettes to process this summer, as usual, so I'll probably use my normal green stuff, but next year I am asking the husband to grow a different coloured one... this one sounds ideal now.
ReplyDeleteI love that moistness in the cake... and I've also just been gifted a huge number of homemade jam bottles... gooseberry, redcurrant and strawberry, plus my own cherry jam and jelly, so I am definitely not short of options.
Phil, would you mind if I blogged this recipe too? Will all due credit and link backs to you? Pretty please?
I wouldn't mind in the slightest. I hope you enjoy the cake as much as I do. The yellow courgettes do look good in other dishes, such as chutneys, too. They're definitely worth trying. I've grown another yellow variety in the past called 'Jemmer', which is often recommended by people who know about these things. It was good but I've actually got a higher yield from 'Taxi'. (That's a very unscientific comparison, I'm afraid).
DeleteNeglectful gardening is the only style I know... and I wonder if this would work with beetroot (*thinks deeply*)...
ReplyDeleteThank you Phil for this delicious inspiration! Have to try your lovely courgette cake soon :)
ReplyDeleteGreetings from Santa Barbara
Judit
Have made sweet cakes using green courgettes, but you've given me inspiration to grow some yellow ones next year. Your cake looks great and I love the sound of your jam. Like the idea of using oil too, so thanks Phil.
ReplyDeleteYour cake looks gorgeous Phil, we have been admiring with my son, he says it looks better than the victoria sponge! - must give it a try;)
ReplyDeletePhil, this cake sounds lovely. I love how moist these cakes can be. You photo has made yours especially appealing. I hope you have a wonderful weekend. Blessings...Mary
ReplyDeleteThis looks lovely! I've just followed the link and the recipe is identical to the one I used for courgette and lime muffins - except for the added lime zest and juice in the recipe I used. It's certainly light enough to make a good sandwich cake.
ReplyDeleteI love the yellow courgettes! I've only ever made courgette cake once and it was delicious. I'd love to try your recipe as it looks amazing especially with the jam filling.
ReplyDeleteI've never seen courgettes such a bright yellow before, great idea to use them in a cake! The colour immediately makes me want to add some lemon in but I'm not sure how well that would work...
ReplyDelete