Courgette And Caraway Cake
Enjoy the delightful combination of courgettes, apples, and caraway seeds in this unique and flavorful cake recipe. The moist and tender layers are filled with a sweet and creamy apple filling, and topped with caramelized oats for a delightful crunch. It's a perfect treat to share with family and friends.
— Constant Cookbook
Ingredients
- 2 tsp caraway seeds
- 100g/3½oz self-raising flour
- 100g/3½oz wholemeal flour
- 175g/6oz golden caster sugar
- 1 tsp baking powder
- pinch salt
- 200g/7oz unsalted butter
- 3 free-range eggs
- 250g/9oz courgettes
- 3-4 juicy eating apples
- 2-3 tbsp cloudy apple juice
- 2 tbsp sugar
- 50g/2oz butter
- 300g/10oz cream cheese
- 2 handfuls oats
- golden caster sugar
Instructions
- Pre-heat the oven to 190C/375F/Gas 5. Line 2 x 20cm/8in diameter cake tins with baking parchment.
- Over a medium heat in a frying pan, toast the caraway seeds for 2â3 minutes until fragrant.
- Sift the flours into the bowl of a food processor then add the sugar, baking powder and salt. Add the butter and eggs and process them until they form a batter. (You can also do this in a large bowl with a handheld electric mixer.)
- Tip the batter into a large bowl and gently fold through the grated courgettes and the caraway seeds.
- Divide the mixture equally between the two lined cake tins and cook for 25â30 minutes or until golden-brown and springy to the touch. Remove from the tins and cool on a rack.
- For the filling, grate the apples into a pan and add the apple juice as required to keep apples moist. Add the sugar and bring the mixture to a simmer, stirring occasionally until the apples are softened, caramelised and all obvious wateriness has gone. Turn off the heat and leave to cool.
- Add the butter and the cooled apple mixture to the bowl of a large food processor and blend to a purée. Stir this into the softened cream cheese and set aside.
- For the topping, toast the oats in a dry frying pan until golden-brown and aromatic, then add the sugar to caramelise the oats.
- Once the cakes are cool, spread a thick layer of the filling on onto one cake. Gently place the other cake onto the top, then spread a thinner layer of icing on top. Sprinkle with the toasted oats and serve.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 1 20cm/8in cake
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