Monday, July 11th, 2011
Courgette and Walnut Loaf
Things are certainly hotting up weatherwise here in Portugal and I never thought I’d say it but I look forward to the occassional overcast day where I can comfortably work on my veggie patch.
I’ve realised that I should have got things going at least a month earlier than in the UK to give the plants time to get well established before the heat of the summer set in.
Needless to say the one crop that’s thriving are the courgettes. I picked my first batch a few days ago and decided to try out this recipe for courgette and walnut loaf.
It’s nice and moist and should keep well for a couple of days if wraped and stored in the fridge. Unfortuntely I never got the chance to put that to the test as the cake was so good it was devoured in a day.
COURGETTE AND WALNUT LOAF
Makes 1 x 2lb cake
INGREDIENTS:
12 oz (340g) plain flour
12 oz (340g) soft brown sugar
1½ tbsp (22½ ml) baking powder
1 tsp (5ml) salt
4 oz (112g) chopped walnuts
4 eggs, lightly beaten
5 fl.oz (142ml) veg oil
12 oz (340g) courgettes, grated
2 tsp (5ml) lemon rind, grated
METHOD:
Preheat the oven to 180C/ 350F/Gas Mk 4.
Grate the courgettes into a bowl and set aside.
Grease and line a 2lb loaf tin with baking parchment.
Sift all the dry ingredients into a large bowl and stir in walnuts.
Squeeze as much moisture as possible from the courgettes then mix with the eggs with the oil and lemon rind. Add the courgette mixture to the dry ingredients and stir gently until well mixed.
Pour into the loaf tin and bake in the center of the oven for 1 hour. Check if the cake is cooked by inserting a skewer into the center.
If more cooking time is needed reduce heat to 150C/300F/Gas Mk 2 and continue to cook for a further 15-20 minutes or until the skewer comes out clean.
Leave in the tin for 10 mins before turning out on to a rack. Leave to cool completely before serving.
