Coconut courgette cake with lime drizzle and borage flowers.

So if you follow me on twitter you may have noticed me complaining about not having much money or how I keep getting turned down for jobs like pot washer… sorry about that…. but you know what makes everything good again? That’s right the reduced section! My mum picked up an insane amount of courgettes the other day so clearly the only rational thing I Could do was bake a cake, right? AND the edible flowers are from my garden (so no great exspence there) , its been taken over by borage, but you can use any edible flowers you want. I suggest getting a book about foraging from the local libary what other things you can find that are edible (and more importantly free) in your garden or the local area. Here’s just a few edible flowers I know of- cornflowers, chive flovers, organic rose petals, artichoke flowers, dasies, dandelions, honeysuckle, sunflower petals and courgette blossums.

1 banana, mashed well
3/4 cup rapeseed oil
1 tsp vanilla bean paste/ good vanilla extract
1 cup unrefined golden caster sugar
1 tsp cinamon
1/2 tsp nutmeg
1/4 tsp ginger
pinch o’ salt
1/2 dessicated coconut
1/2 cup almond milk

2 1/4 cup plain white flour
1/4 cup cornflour
2 tsp baking powder
1/2 tsp baking soda

2 cups grated courgettes

For the drizzle:
1 cup icing sugar
3 tbsp lime juice

borage flowers, or other edible flowers (optional)
1 tbsp lime zest

Grease a bundt tin with vegetable shortening and dust with flour, shake out the excess flour and preheat the oven to 180c/350f. Mash the banana really well in a mixing bowl with a fork, add the sugar, oil, vanilla bean paste, cinnamon, nutmeg and ginger. Mix in the coconut and sift in the flour, cornflour, baking powder, baking soda and salt. Mix the ingredients until just combined then fold in the courgette. Spoon into the bundt tin and bake for about 40-45 minutes. Cool for about 10 minutes in the tin on a wire rack, then turn out onto the rack and allow to cool completly before frosting. To make the drizzle carefully whisk the lime juice with the icing sugarand carefully spoon on top of the cake and push down the sides, sprinkle on the zest and arrange the flowers all pretty. Leave to set and enjoy!


32 thoughts on “Coconut courgette cake with lime drizzle and borage flowers.

  1. What kind of job are you trying to find Alex? Sorry it’s been such a difficult process; it’s crappy not having enough money. Maybe you can sell cake! I’d definitely buy this one, it looks amazing! Love the borage flowers. I’ve never foraged for my own edible flowers but I’ve always wanted to. Thanks for the inspiration!

    • Unfortunatly I can’t sell cakes from my house and can not afford to rent a kitchen elsewhereI’m just looking for any kind of job. Foraging flowers is so easy, just make sure you forage saftly 🙂 have fun!

  2. OMG! Sunflower pedals? Really? Sunflowers are one of the easiest flowers to germinate and I have over 30 plants growing in my yard right now. I never thought about eating them. Your cake looks absolutely BEAUTIFUL!!!! Don’t worry about the job because something will eventually turn up. And I have to agree, you are a wizard! A wizard of more than just cake; all things delightful 🙂 Tiger Lilies I heard were edible too. I heard you can batter fry them although I never tried one. Good luck with your job search. I’m sending positive energy your way.

    • I love sunflowers but unfortunatly don’t have any in my garden :/ I heard about tiger lillies too, I might make my mum a choc orange cake with tiger lillie petals for her birthday as thats her favorite flavour and favorite flower 🙂

  3. Oh what a beautiful looking cake! 🙂
    I’m sorry to hear that you are having trouble finding work.
    I haven’t noticed any of your twitter complaints. I haven’t been on their a lot lately, but I am going to check that I am still following you.

  4. I love your pictures and recipes. I’d like to inform you of a great new website I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

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