Having three children very close together (3 under 3 & 1/2 at one point) is a challenge to say the least. I have had many highs and lows over the last 8 years. Anyone that tells you anything different is lying,. Easy……it ain’t. But I have survived and come out smiling!
Predictably, now that the time has come for my youngest to go to school, I am feeling wistful. I knew I would feel like this. Everyone must do. Just as much as I am dreading my 8yo leaving her junior school. When the time comes I know I will be fighting off the tears and I hate it already. It really brings out my sentimental side. Much as try and fight it off.
So here is a cake dedicated to all the mums and children out there starting the daily school ritual. It is sneakily good for you, can I say healthy? Well, it is home-made and it contains organically home-grown yellow courgettes along with carrot, dried apricots, sultanas, (fair-trade) sugar and butter all of which can be organic if you like/can afford it. I would have used wholemeal flour but I forgot to buy it, a mum’s prerogative I think!
The recipe has been adapted from Nigel Slater’s article in The Guardian HERE.
I am linking this recipe up to SIMPLE AND IN SEASON. This month it is being hosted by Katie at FEEDING BOYS.
Mini Courgette Loaf Cakes
Ingredients :- Makes 12 mini loaf cakes
150g sugar (I used fair-trade granulated)
2 medium eggs (free-range if possible)
200g wholemeal/white self-raising flour
1 medium or 1/2 a large courgette ( I used my own yellow from the garden) grated and squeezed well to remove the water
1 small carrot grated and squeezed well to remove the water
A pinch of cinnamon and a pinch of nutmeg
70g chopped dried apricots
Honey for the topping
Pre- heat the oven to 160 degrees.
Cream the butter and sugar together.
Beat in one egg, then fold in half the flour. Repeat with the other egg and flour.
Add the courgette, carrot and spices. Stir to combine.
Fold in the sultanas and apricots.
Divide the mixture between 12 mini loaf cases ( I used Lakeland’s disposable cases)
Bake for 45 minutes approximately.
Once out of the oven paint the cakes with some warmed honey.
These little cakes can be stored in their containers wrapped up individually or in a tin. They would also freeze well.
You could freeze them individually and take them out in the morning, they would be defrosted by lunchtime.
I did find the Lakeland cardboard mini-loaf boxes stuck at the bottom. They claim that you do not need to grease them. I would disagree and say that you need to add some parchment paper to the base to make removal less tricky.
You could vary the fruit combination to suit your tastes, or replace some of the fruit with nuts…….BUT ONLY AT HOME. Schools do not allow nuts in any shape or form in lunch boxes!