This lemon cardamom courgette cake will make a great summer dessert especially when served with some ice cream and summer berries.
We have this lovely old oak tree in the corner of the garden.
Although most of the branches have been trimmed by a rather enthusiastic Freddy, the bottom two are just perfect for the girls swings. And they spend a loooooooot of time on these. Which means that I also spend a lot of time pushing them in my rather craftily devise synchronised way. People, I rock when it comes to swing pushing strategies and no, I don’t need a life for being chuffed about it.
What is also great is that afterwards the girls tumble off the swings straight into the courgette patch to collect the day’s offering. Then it is a simple choice between roasted courgettes in a salad, spiced courgette soup or this lemon and cardamom courgette cake. Difficult decisions.
The courgettes keep this cake deliciously moist and the cardamom and lemon add in good flavours. And better still, it is easy to make especially in my foodie loved up Multicooker Redmond.
Remember a little while back I gave you a full review of this multifunctional space saving cooker with over 45 programmes including slow cooking, steaming, cooking grains and frying. Well today’s courgette cake recipe is all about the baking function which was straightforward and easy. I added in the cake batter, set the timer and walked away and came back later to a perfectly baked cake. I can’t wait to test out baking pizzas and cheesecakes in it. Do pop over to the Multicooker Redmond website and get yourself one in time for some summer baking.
Here is my easy Lemon Cardamom Courgette Cake and please do let me know what variation you have in yours.
This is the second recipe in my pantry staple spotlight on courgettes. Please be sure to check the other recipes out.
- 175g (6.2oz) butter at room temperature
- 150g (5.3oz) caster sugar
- 2 eggs beaten
- 150g (5.3oz) courgette coarsely grated and liquid squeezed out
- 175g (6.2oz)self raising flour
- 1 tsp ground cardamom
- ½ tsp baking powder
- ¼ tsp salt
- Zest of 1 lemon
- Beat together the butter and sugar until light and fluffy, then beat in the eggs a little bit at a time.
- Then fold in the courgettes and then the rest of the ingredients.
- Lightly oil the inside of the Multicooker Redmond bowland add in the cake batter.
- Lock the Multicooker lid, select the bake programme and set the timer for 1 hr 20 mins.
- Bake until the programme finishes and test the cake. The cake should be ready but if not then set the timer for another 20 mins and bake till done.
- Remove the cake from the Multicooker and allow to cool completely on a rack before serving.
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