Fig and Courgette Cake - recipe

This luscious cake is made moist by the addition of grated courgette.

Ingredients

125ml oil (sunflower, rapeseed, or olive if you’re ok with the stronger taste)

2 eggs

85g brown sugar

2 tsp vanilla essence

200g flour

2 tsp baking powder

½ tsp bicarb

2 tsp mixed spice

Pinch salt

225g courgette / zucchini (grate and squeeze out moisture)

100g dried figs (chopped)

Method

1.      Preheat oven to 180o / 160o fan

2.      Grease a 9” cake tin and layer the bottom with greaseproof paper / baking parchment

3.      Whisk together the oil, eggs, sugar and vanilla

4.      Mix together the flour, spice, baking powder, bicarb and salt, then fold into the oil and egg mixture

5.      Fold in the courgette and figs (add a little milk if necessary)

6.      Pour into the cake tin, smooth level and sprinkle some demerara sugar over the top

7.      Bake for 45 – 60 minutes until a skewer inserted in the centre comes out clean

8.      Leave to cool and serve with a dollop of Greek yogurt – the real thing, none of that “Greek style” nonsense please!