Nigella Lawson Courgette Cake recipe is a delicious cake made with grated courgettes (zucchini), sultanas (golden raisins), walnuts, ground cinnamon, and all-purpose flour. This British cake, perfect for breakfast, dessert, or as an appetizer, takes about 1 hour and 5 minutes to prepare, including baking and cooling time, and serves 8 people.
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Why This Recipe Will Be Your New Favorite
- Moist And Tender Delight. Grated courgettes and sultanas make this Courgette Cake moist and delicate, making each bite delicious.
- Burst Of Flavors. Courgettes, golden raisins, and walnuts add flavor to this cake. The raisins and walnuts balance the courgettes’ sweetness and nuttiness.
- Easy And Versatile. This recipe is tasty and simple. This delicious cake can be made quickly with simple materials and instructions. It’s also adaptable, so it’s a crowd-pleaser for any occasion.
What Is Nigella Lawson Courgette Cake?
Nigella Lawson’s Courgette Cake is a moist and tender dessert made with grated courgettes (zucchini), giving it a subtly sweet and earthy flavor. It’s a delightful treat that balances flavors and textures, making it a crowd-pleasing choice for any occasion.
Nigella Lawson Courgette Cake Ingredients
- 250g courgettes (zucchini), grated
- 100g sultanas (golden raisins)
- 75g walnuts, roughly chopped
- 1 tsp ground cinnamon
- 225g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 2 large eggs
- 150ml vegetable oil
- 175g granulated sugar
- 2 tsp vanilla extract
Cooking Instructions For This Delicious Courgette Cake
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a 23cm (9-inch) round cake tin.
- In a large mixing basin, combine the grated zucchini, raisins, walnuts, and cinnamon powder. Set aside.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate basin.
- In a separate basin, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth and slightly foamy.
- Gradually incorporate the dry mixture into the liquid ingredients, stirring until just combined. Do not overmix.
- Ensure that the courgette mixture is evenly distributed throughout the batter by folding it in.
- Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
- Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Ten minutes after removing the cake from the oven, allow it to settle in the pan. Then, place it on a wire rack to completely chill.
- After the cake has cooled, it can be served as-is or frosted with cream cheese frosting, if desired.
Recipe Tips
- If you don’t want a mushy cake, be sure to squeeze the shredded courgettes to remove extra liquid.
- Instead of sultanas, try using golden raisins or dried cranberries.
- Cinnamon should be used to taste; more can be used if you like spicier foods.
- Spread the cake mixture out evenly in the pan to ensure equal baking and a smooth cake.
- If you’re feeling extra decadent, top the warm courgette cake with whipped cream or powdered sugar.
What To Serve With Courgette Cake?
Courgette cake pairs well with various accompaniment a simple garnish would be some whipped cream or powdered sugar on top when served. A cream cheese frosting, on the other hand, might provide a contrasting creamy and tangy texture dollop of vanilla ice cream or some fresh berries would go wonderfully with this.
How To Store Courgette Cake?
- In The Fridge. To keep the Nigella Lawson Courgette Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container after it cools. 3 days at room temperature or 1 week in the fridge.
- In The Freezer. Before freezing, chill the cake. Freeze food in two layers of plastic wrap and aluminum foil or a freezer-safe container. Date each container and freeze it for three months.
How To Reheat Courgette Cake?
- In The Microwave. Heat one courgette cake slice on a microwave-safe dish for 15-20 seconds on medium power. Repeat as necessary. Overheating dries cakes.
- In The Oven. Bake at 180°C (350°F). Bake the courgette cake slice on a baking sheet for 5-10 minutes until heated. Watch for overbaking.
- In The Toaster Oven. Heat the courgette cake slice in a toaster oven for 5-10 minutes. Use your toaster oven’s temperature and time.
FAQs
How Do I Prevent A Courgette Cake From Becoming Too Dense?
To prevent a dense courgette cake, make sure not to overmix the batter. Mix dry ingredients gently. Avoid using too much courgette since it releases moisture, making it denser.
Can I Use Honey Instead Of Sugar In A Courgette Cake Recipe?
Yes, you can use honey as a substitute for sugar in a courgette cake honey is sweeter than sugar, so use les the increases moisture, thus the recipe may need less liquid.
Is It Possible To Bake A Courgette Cake Without Using Eggs?
Yes, it is possible to bake a courgette cake without eggs mashed bananas, unsweetened applesauce, or yogurt can replace each egg.
Can I Add Grated Apple To A Courgette Cake For Additional Moisture?
Certainly! Grated apple adds moisture and taste to courgette cake grated apple enhances courgettes with sweetness. Squeeze the grated apple before adding it to the mixture.
Can I Add Lime To Courgette Cake?
Yes, add the zest of one lime and 2 tablespoons of lime juice to the wet ingredients for a zestier, fresher flavor.
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Nigella Lawson Courgette Cake Nutrition Facts
Amount Per Serving
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 30g
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
- Cook, Eat, Repeat: Ingredients, Recipes, and Stories (recommended)
- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Lawson Courgette Cake
Description
Nigella Lawson Courgette Cake recipe is a delicious cake made with grated courgettes (zucchini), sultanas (golden raisins), walnuts, ground cinnamon, and all-purpose flour. This British cake, perfect for breakfast, dessert, or as an appetizer, takes about 1 hour and 5 minutes to prepare, including baking and cooling time, and serves 8 people.
Ingredients
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line a 23cm (9-inch) round cake tin.
- In a large mixing basin, combine the grated zucchini, raisins, walnuts, and cinnamon powder. Set aside.
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a separate basin.
- In a separate basin, whisk together the eggs, vegetable oil, sugar, and vanilla extract until smooth and slightly foamy.
- Gradually incorporate the dry mixture into the liquid ingredients, stirring until just combined. Do not overmix.
- Ensure that the courgette mixture is evenly distributed throughout the batter by folding it in.
- Pour the batter into the cake pan that has been prepared and smooth the surface with a spatula.
- Bake for 45 to 50 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Ten minutes after removing the cake from the oven, allow it to settle in the pan. Then, place it on a wire rack to completely chill.
- After the cake has cooled, it can be served as-is or frosted with cream cheese frosting, if desired.
Notes
- If you don’t want a mushy cake, be sure to squeeze the shredded courgettes to remove extra liquid.
- Instead of sultanas, try using golden raisins or dried cranberries.
- Cinnamon should be used to taste; more can be used if you like spicier foods.
- Spread the cake mixture out evenly in the pan to ensure equal baking and a smooth cake.
- If you’re feeling extra decadent, top the warm courgette cake with whipped cream or powdered sugar.