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Caribbean Courgette Cake

Submitted by Yummy 11 June 2009

This is a recipe given to me by Jools, it is her Nanny's and when I made it it was so lovely and light I thought about adapting it to become a Ginger Cake. Seems to have worked as it is lovely and gingery, sticky and moist. Great to eat a



3 large eggs,1 cup Sunflower Oil,1 Cup of Caster Sugar,1 Cup of Molasses (or Black Treacle),2 Cups of Grated Courgette, 3&1/2 cups of Plain Flour,1/4 tsp salt,1 tsp Bicarb of Soda,1/4 tsp Baking Powder,2 Tbsp Ginger 1 Tbsp root Ginger


Heat the oven to 190 c and prepare the Loaf tins. Mix together the Eggs, Oil ,Sugar, Molasses, Courgette, finely chopped Root Ginger and Vanilla essence in one bowl. Sift Flour, Bicarb, salt Ginger and Baking Powder in another. Fold the dry ingredients into the wet Pour into 2 oiled and lined 2lb Loaf Tins Bake at 190c for one hour, or until firm to the touch

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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