Courgettes in a cake sounds bizarre, until you think of carrot cake. This is very much in that style, with orange peel and spices giving it a particularly good flavour. Like most cakes of this type it is well tempered: people cutting down on fat could use half the quantity of oil. For those who prefer to go the whole hog, an icing of cream cheese, sweetened with icing sugar and vanilla, would gild the lily.
225 ml (8 oz) caster sugar
175 g (6 oz) soft brown sugar
350 g (12 oz) plain flour
2 tsp bicarbonate of soda
1 tsp baking powder
1 tbsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt
225 ml (8 fl oz) sunflower or corn oil
1 tbsp vanilla essence
225 ml (8 oz) courgettes, grated
200 g (7 oz) raisins
100 g (4 oz) chopped walnuts
1 tbsp grated orange rind
1. Sieve the first nine ingredients into a large mixing bowl and mix well.
2. Pour in the oil, add the vanilla essence and break in the eggs. Beat all together until well blended.
3. Stir in the remaining ingredients. Pour into a 33 x 23 cm (13 x 9 inch) cake tin.
4. Bake for 45 - 50 minutes at Gas 4 (180C) 350F. Cool in the tin on a wire rack.