Courgette Cake

IrishAbroad · Mon Jul 18, 2005 12:10 pm

Last year I was surfing for things to do with my courgettes as I had far too many and came across this. Sounded yuck but really is yum.

This will make two 8Ã¢â‚¬Â

ina · Post: # 5128Post **ina** » Mon Jul 18, 2005 1:08 pm

This sounds like a really luxurious cake! Funny enough, it was when I was in France and had the same problem - too many courgette - that I first experimented with courgette cake. Mine was very simple, though, not a lot of anything except courgettes and flour...

Let's hope my courgettes produce well this year so I can try this!

Cheers
Ina

IrishAbroad · Mon Jul 18, 2005 1:29 pm

Where in France were you, if you don't mind me asking?

Martin

ina · Post: # 5132Post **ina** » Mon Jul 18, 2005 2:16 pm

In the south west, near Montauban - they now have a website: cabribio.fr

Gosh, that's 18 years ago... I loved the life, but I never wanted to live in France. Never got the hang of the language - the goats didn't mind whether I talked to them in German or English! And I don't think I could take the temperatures now. Scottish weather suits me better. But cheese making was great, I definitely want to do that again at some point in my life.

Ina

Chickenlady · Mon Jul 18, 2005 4:46 pm

I will try this cake - we all like carrot cake, so why not?

Millymollymandy · Tue Jul 19, 2005 6:04 am

I think it sounds great and uses lots of eggs too! I like cakes made with oil, they're nice and moist (when my over eager oven doesn't burn them!).

ina · Post: # 5164Post **ina** » Tue Jul 19, 2005 8:43 am

Sorry, I got the address wrong further up, it's capribio.fr

And they have everything in 3 languages, French, English and German.

Ina

Millymollymandy · Wed Jul 20, 2005 5:29 am

I know, I already had a look!! My browser found it anyway. Is that where you got your love of goats from?

ina · Post: # 5201Post **ina** » Wed Jul 20, 2005 10:08 am

Come to think of it - yes, that was the first time I worked with them.

And I didn't even like goats cheese when I started there, let alone "mouldy" cheese... It was fascinating to see the variety of cheeese that come out of just the same stuff at the beginning: They all start off as plain milk, with a bit of starter and rennet. My favourite was (and is) St. Maure. I think I've seen it once or twice here in Scotland.

Ina

Millymollymandy · Mon Aug 08, 2005 6:10 am

I made the courgette cake yesterday - well it makes two good size ones. I adapted the recipe a bit cos I don't like sultanas so put in some dried apricots and walnuts. It was yummy and fun because there are green bits in it!

Only thing is that it took twice as long to cook as the recipe states! ?????????????