Courgette, strawberry and basil cake
This cake is perfect for a spring or summer party or picnic and it is topped with fresh strawberries, pine nuts and candied courgettes.
You will need an electric whisk and a 20cm/8in non-stick round cake tin to make this recipe.
Ingredients
For the candied courgettes
- 250g/9oz caster sugar
- 1 courgette, peeled into ribbons
For the cake
- 150²µ/5½´Ç³ú caster sugar
- 1 vanilla pod, split and seeds removed
- 2 free-range eggs
- 140ml/4¾fl oz vegetable oil
- 250g/9oz self-raising flour
- ½ tsp baking powder
- 10g/â…“oz fresh basil, finely shredded
- 250g/9oz courgettes, grated
- 50ml/2fl oz full-fat milk
- 60²µ/2¼´Ç³ú pine nuts
- 50²µ/1¾´Ç³ú strawberries, to garnish
Method
To make the candied courgettes, bring the sugar and 200ml/7fl oz water to the boil in a saucepan, reduce to a simmer and add the courgette strips. Cook for 10 minutes before leaving to cool in the sugar syrup. Lay the strips on a wire rack to dry.
To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Whisk the sugar, vanilla and eggs in a bowl until doubled and pale. Pour in the oil and then fold in the flour, baking powder, half of the basil, the grated courgettes and the milk. Tip into a 20cm/8in non-stick round cake tin and scatter over 50²µ/1¾´Ç³ú pine nuts. Bake for around 40 minutes until cooked through.
Toast the remaining pine nuts in a dry frying pan for a few minutes until they're golden brown. Garnish the finished cake with the strawberries, candied courgettes, remaining basil and the toasted pine nuts.