Nigella Lawson Zucchini Cake
A moist and flavorful zucchini cake inspired by Nigella Lawson, perfect for any occasion, blending sweetness with comforting spices.
Ingredients
Main ingredients
- 250 g courgettes (approx 2 courgettes, grated) Opt for medium-sized zucchinis and grate finely for a smooth texture.
- 2 large eggs Use room temperature eggs for optimal mixing and fluffiness.
- 125 ml vegetable oil Canola or sunflower oil works well here.
- 150 g caster sugar This finer sugar dissolves beautifully.
- 225 g self-raising flour Substitute with plain flour and a teaspoon of baking powder if needed.
Instructions
Preparation
- Preheat the oven to 180°C (350°F) and grease a 9-inch round cake tin.
- Grate the courgettes and set them aside in a tea towel to remove excess moisture.
Mixing
- In a bowl, whisk together eggs and caster sugar until pale and fluffy.
- Gradually pour in the vegetable oil while whisking until light and airy.
- Gently fold in the grated courgettes.
- Sift the self-raising flour over the mixture and gently mix until just combined.
Baking
- Pour the batter into the prepared cake tin and smooth the top.
- Bake for 45-50 minutes, checking for doneness with a skewer.
- Let the cake cool in the tin for about 10 minutes before transferring it to a wire rack.
Notes
For a richer flavor, consider adding chocolate chunks or nuts. This cake can be made ahead and stored in an airtight container.