Breakfast,  Sweet

Spicy courgette loaf cake and green mane extensions

Top of the class at the School for Extremely Naughty Horses (or bottom really, depending on which way you look at it), Castaño has a multitude of convictions  to his name. He was recently detained overnight at The School for extreme insubordination and unusually boisterous and rebellious behaviour. But don’t let’s go there; let’s visit instead our poor trampled-upon vegetable garden. Did he really think we weren’t going to notice the broken gate, hoof prints, missing vegetables and randomly-deposited manure? Just how stupid does he think we are? To add insult to injury, I found the cheeky monster hanging out in the field afterwards as if butter wouldn’t melt, bearing a striking resemblance to a large, hairy bridesmaid. It’s just as well I had picked the courgettes for this cake beforehand or it would have been a no-show!
Ingredients (serves 8)
2 large eggs
125ml olive oil
85g soft brown sugar
350g courgettes, grated
1 teaspoon vanilla extract
140g sultanas, pre-soaked in rum
300g spelt flour
2 teaspoons garam masala (or other mixed spice if you prefer)
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
85g walnuts, roughly chopped
Preheat the oven to 180°C.  Grease and prepare a medium-sized loaf tin. Whisk the eggs, olive oil and sugar well in a large mixing bowl and then add the courgettes, vanilla and sultanas. Sift the remaining ingredients together and then incorporate the dry ingredients into the wet mixture. Pour into the tin and bake for about 50 minutes or until a skewer inserted into the centre comes out clean.


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