Preparation time
1-2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 8–10
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the candied courgettes
- 250g/9oz caster sugar
- 1 courgette, peeled into ribbons
For the cake
- 150g/5½oz 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/⅓oz fresh basil, finely shredded
- 250g/9oz courgettes, grated
- 50ml/2fl oz full-fat milk
- 60g/2¼oz pine nuts
- 50g/1¾oz 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 50g/1¾oz 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.