I have just returned from a trip to The Netherlands where I stay with my Dutch friend who I have known for nearly all my life! We were both born in the same year – lived just a few doors apart in Lancashire and went to the same school together. Now we live in differerent countries but we visit each other often.
I am always on the look out for recipes as well as old glass & china. We went to a second-hand street market in Roermond and there was a book sale in one of the churches and strangely enough the books were sold by weight! I bought a nearly new copy of a cookery book by Yvette van Boven (I now know she appears on television).
This cake is based on one of her recipes and reminds me of the light fruit cakes called keks in Polish – though the use of the courgette is novel – you would never guess it is in the cake!
Ingredients – Cake
150g self-raising flour
pinch of salt
1 tablespoon of vanilla sugar
150g of light brown sugar
1 teaspoon of cinnamon
150g of raisins
150g of currants
100g of roasted and roughly chopped hazelnuts
1 medium size courgette coarse grated
125ml of sunflower oil
Ingredients – Lemon Icing
Fine grated rind of 1 lemon
2 tablespoons of lemon juice
150g of icing sugar
Method – Cake
Pre-heat the oven to GM4 180°C
I used a continental style long loaf tin, greased it and used a single sheet of grease proof paper to line the long sides and the base.
Mix together the flour, salt, sugars and cinnamon, making sure that any lumps in the brown sugar are all pressed out.
Mix together the raisins, currants, nuts and the courgette.
Lightly whisk together the eggs and the oil.
Add the flour mix to the egg mixture and mix thoroughly with a wooden spoon
Add the courgette mixture and mix well in – also using a wooden spoon.
Place the cake mixture in the tin and smooth the top.
Bake for 50 -60 minutes – check the cake after 40 – 45 minutes and cover the top with greaseproof paper or foil if it is browning too much before it is baked through.
Leave to cool before icing.
Method – Icing
Place the icing sugar in a bowl and add the grated lemon zest.
Mix in the lemon juice until you have a thick icing.
You might have to adjust the thickness with more lemon juice (or water) or with icing sugar.
Put the icing on the top of the cake and let it drip down the sides.
Served on Woodside by Royal Grafton from 1940 to 1959.
I thought that this might be good using grated carrot instead of courgette – I used a medium sized carrot.
I used chopped walnuts, which I had, as when I had gone to get the hazelnuts, I got the last packet from my local shop and did not have time to go to anywhere else!
Nuts for sale in the Food Market in Rotterdam
Served on Stardust by Colclough from the 1960s.
Both versions were delicious and enjoyed by many!