I haven't had a particularly good year in the vegetable garden. What was once a triangle of land which received sunlight in the afternoon is now a dark and cold corner of the garden which receives much less light, as our neighbours trees are getting so large. However, the courgettes have produced enough fruit to keep us well supplied, although it's nowhere near the excess we've had in previous years. The courgette I used for this recipe is one which hid under a leaf until it was too big to be called a courgette. After taking out the seeds and wringing out any excess moisture in a tea-towel there was just the right amount needed for the recipe (350g).
Although I moan about the shade from our neighbours trees, and blame them for our poor harvest, they have provided some of the hazelnuts used in this recipe. We also managed to get a few from the small twisted hazel tree in our garden, before this squirrel took them all, and my husband has been coming back from his morning walk with pockets full of what look like cobnuts, found in a local park.
|Shelled Fresh Nuts|
Any cake containing grated fresh fruit or vegetables runs the risk of turning out too dense and very close-textured because of the extra moisture, but this cake turned out very well. It wasn't as light as the Courgette and Lemon Cake I made back in May, but I think it's the next best attempt at getting a light-textured cake, so far. The cake crumb still had a springy texture, and the fruit and nuts were well dispersed. Green flecks from the courgette skin could still be seen in places, which I always like to see! I also liked the large pieces of hazelnut - I usually chop nuts a little finer than this, but here the crunch was a good contrast to the chewy sultanas.