With a glut of Courgettes, the best way of using them I have found is to make them into cake.  This one is flavoured with Cardamom and topped with a butter and lemon curd icing.  I have used a mixture of spelt and gluten free flour to make the cake a bit lighter, you could use wholemeal flour and self raising wheat flour, or all gluten free flour if you like.

175g light brown sugarCourgette, Coconut & Cardamom Cake

2tbsp runny honey

200ml sunflower oil

3 large eggs

1tsp ground Cardamom – freshly ground if possible

1/2 tsp salt

100g wholegrain spelt flour

50g gluten free self raising flour

1 1/4 tsp baking powder

350g Courgettes – finely grated, squeeze out the juice once you have grated them.

125g desiccated coconut

125g raisins

  1. Set the oven to 180C/Gas5.  Grease and line an 8″/20cm cake tin.
  2. Beat the eggs and oil together until thick, add the sugar and honey and beat again.
  3. Add the flours, baking powder and spice and stir until combined.
  4. Stir in the Courgette, coconut and raisins.
  5. Pour into the cake tin and bake for 45min to 1 hour or until a skewer inserted into the middle of the cake comes out clean.


50g soft butter

150g icing sugar

Rind of 1 lemon

2tbsp lemon curd

Beat everything together until smooth, spread over the top of the cake once it is cool.