Hulett's Sugars
Recipe for Courgette and Pecan Nut Cake:
"Ingredients
245g pecan nuts
500g courgettes
250ml canola oil
330g Huletts SunSweet Brown Sugar
3 eggs
310g self-raising flour, sifted
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Method
BASE:
Preheat the oven to warm (170C). Grease two 22 x 12cm loaf tins or a ring tin. Roughly chop 185g of the pecan nuts. Grate the courgettes. Place the courgettes in a large bowl with the oil, sugar, eggs and chopped pecans and mix well. Stir in the flour, cinnamon and nutmeg.
Spoon the mixture into the tin and arrange the remaining pecans on top. Bake for 1 hour and 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 20 minutes before turning out onto a wire rack to cool. Cut into slices and serve.
NOTES:
Wrap in foil when cooled, the cake will keep for 4 - 5 days.
You may drizzle a very thin glacicing over the top with a sprinkle of extra chopped nuts if desired."
245g pecan nuts
500g courgettes
250ml canola oil
330g Huletts SunSweet Brown Sugar
3 eggs
310g self-raising flour, sifted
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Method
BASE:
Preheat the oven to warm (170C). Grease two 22 x 12cm loaf tins or a ring tin. Roughly chop 185g of the pecan nuts. Grate the courgettes. Place the courgettes in a large bowl with the oil, sugar, eggs and chopped pecans and mix well. Stir in the flour, cinnamon and nutmeg.
Spoon the mixture into the tin and arrange the remaining pecans on top. Bake for 1 hour and 10 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 20 minutes before turning out onto a wire rack to cool. Cut into slices and serve.
NOTES:
Wrap in foil when cooled, the cake will keep for 4 - 5 days.
You may drizzle a very thin glacicing over the top with a sprinkle of extra chopped nuts if desired."
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