Heritage Courgette and Carrot Italian Cake.

Serves 8
Prep 20 min cook time 50 mins


  • 150g coconut oil
  • 175g soft brown sugar
  • 3x medium eggs
  • 230g Sharpham Park Organic Heritage Flour
  • 1x tsp baking powder
  • 100g sultanas
  • 100g chopped dried apricots
  • 150g grated courgettes
  • 150g grated carrots
  • 2x tbsp mixed peel
  • 70 g pine nuts
  • 1x lemon zested
  • 1x orange zested


  1. Pre-heat the oven to 170oc, Gas mark 3. You will need a 5cm high, 21 cm width from the bottom tart tin.
  2. Grease the tart tin with some coconut oil and line the bottom with grease proof paper.
  3. Cream together the coconut oil and sugar for about 3 minutes, then add in the eggs one at a time.
  4. Fold in the flour and baking powder, followed by the sultanas, apricots, courgettes, carrots, 50g pine nuts and zest or the orange and lemon.
  5. Spoon the cake batter into the tin, scatter over the remaining pine nuts and cook for 50 mins, insert a skewer in the top to check it’s cooked it should come out clean.
  6. Remove from the oven allow to cool completely before removing from the tin.
  7. Serve with some icing sugar dusted over the top and some extra zest of orange and lemon (optional )

1st September 2021

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