Courgettes in cake sounds odd, but it's an American classic. Spiced with nutmeg, the cake is moist, delicious and easy.
3 free-range eggs
250ml/9fl oz olive oil, plus extra for greasing
450g/1lb caster sugar
2 tsp vanilla extract
4 courgettes, coarsely grated
225g/8oz pineapple pulp
425g/15oz plain flour, plus extra for dusting
2 tsp bicarbonate of soda
1 tsp salt
½ tsp baking powder
1½ tsp ground cinnamon
¾ tsp freshly grated nutmeg
110g/4oz walnuts, chopped
Preheat the oven to 180C/350F/Gas 4.
Place the eggs into a food processor and blend. Add the oil, sugar and vanilla extract and blend again, until thick and foamy. Stir in the grated courgettes and the pineapple pulp.
In a separate bowl, mix together the flour, bicarbonate of soda, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients a third at a time, gently folding with a rubber spatula after each addition. Add the walnuts and raisins and stir.
Grease two 12.5cm x 20cm/5in x 8in loaf tins and dust with flour. Divide the batter equally between the tins.
Transfer to the oven and bake for about an hour, or until a skewer inserted into the centre comes out clean. Cool in the tins for ten minutes, then turn out onto wire racks to cool completely before serving.
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