Courgette and Orange ‘Carrot’ Cake

I was quite apprehensive making this cake as I really thought it would only be me that would eat it!  However, half of it had gone before I could even take a picture and they all loved it.  The piece de resistance is of course the tub of vanilla icing I put on top!

An excellent way to use up some of those courgettes that always seem to proliferate on the vegetable patch this time of year!

12 oz  courgettes, grated (I used the grater attachment on my mixer but they don’t have to be really finely grated.)

4 oz self-raising flour

4 oz plain wholemeal flour

1 level teaspoon of cinnamon

1 level teaspoon of ginger

½ tsp nutmeg

1 tsp bicarbonate of soda

8 fl oz of vegetable oil

6 oz soft brown sugar

4 eggs

2 tablespoons golden syrup

Grated rind and juice of one orange

Topping:  A tub of vanilla icing.

Sieve together the flour, spices and bicarb.

Whisk together the vegetable oil, sugar, eggs and golden syrup (heat the spoon and the syrup will slide off easily).

Add the flour mixture, stir.

Add the orange rind and juice and the grated courgettes, stir.

Pour into a 9 inch greased and lined cake tin and bake at 160 degrees for 1 hour or until cooked.

When cool, cover with vanilla icing.