Courgette, strawberry and basil cake
This cake is perfect for a spring or summer party or picnic and it is topped with fresh strawberries, pine nuts and candied courgettes.
You will need an electric whisk and a 20cm/8in non-stick round cake tin to make this recipe.
For the candied courgettes
For the cake
To make the candied courgettes, bring the sugar and 200ml/7fl oz water to the boil in a saucepan, reduce to a simmer and add the courgette strips. Cook for 10 minutes before leaving to cool in the sugar syrup. Lay the strips on a wire rack to dry.
To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Whisk the sugar, vanilla and eggs in a bowl until doubled and pale. Pour in the oil and then fold in the flour, baking powder, half of the basil, the grated courgettes and the milk. Tip into a 20cm/8in non-stick round cake tin and scatter over 50g/1¾oz pine nuts. Bake for around 40 minutes until cooked through.
Toast the remaining pine nuts in a dry frying pan for a few minutes until they're golden brown. Garnish the finished cake with the strawberries, candied courgettes, remaining basil and the toasted pine nuts.