Courgette, Lemon and Poppyseed Cake

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Preparation info

  • Serves

    12

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Don–t be put off by the idea of vegetables in a cake – think of carrot cake; the courgettes in this lemony-almondy sponge keep it moist. We use gluten-free four as it absorbs more liquid than ordinary four and gives the cake the best texture but it will work with regular self-raising four if that–s what you have at home.

Ingredients

  • 75 ml whole milk
  • 2 tbsp poppy seeds
  • finely grated zest of 2

Method

Heat the oven to 180°C/Gas 4. Lightly grease a 23 cm spring-form cake tin with a little butter and line it with baking parchment.

In a small pan over a low heat, warm the milk with