The Amrita cookbook is one that many people have on their shelf (and some of you might even remember the Cuba Street restaurant of the same name), and it’s one that over the years has provided me with a number of great, easy recipes. I have discovered that courgettes are just as good in this recipe, which is helpful when there seem to be only so many ways to use up the growing number of large courgettes on ours plants. It’s a great dessert-style cake if you want to serve it with cream instead of icing it and it improves by the next day.
| 2 cups flour 1 cup brown sugar 1 cup desiccated coconut 1 tsp baking powder 1 tsp cinnamon 1 tsp ground ginger 1 tsp mixed spice 1 tsp salt 1 cup cooking oil 1 cup currants 1 ½ cups grated carrot (or courgette) 1 tsp baking soda ½ cup coconut cream |
-Mix the dry ingredients together (except baking soda);
-Add oil, currants, and carrot/courgette;
-Dissolve baking soda in coconut milk and stir in. Add more coconut milk if necessary;
-Bake in greased tin for 45-55 minutes (until a knife or skewer comes out clean) at 180°C/350°F.
-Remove from oven and, as with all cakes, leave it to stand for five minutes before turning out.