Patty Pan, Lemon and Poppyseed Cake

I love these first squashes of summer (to be fair you could replace the patty pan with courgette or another summer squash)...they herald the squash season that continues well into winter. They are one of my favourite vegetables (fruit technically I know but I think of them as a vegetable) and I am always sad when the season ends. This is a fun and sort of healthy(ish) cake that fills a rainy summer holiday afternoon with the small ones...

:: 200g grated patty pan :: 1 egg :: 125ml vegetable oil (I use sunflower oil) :: 150g caster sugar :: 200g plain wholemeal flour :: 1/2 tsp bicarbonate of soda :: 1/4 tsp baking powder :: 1/2 tsp cinnamon :: 2 tsp black poppy seeds :: zest of 2 lemons :: juice of 1 lemon ::

  • Preheat the oven to 160 deg C
  • Grease and line a loaf tin with baking parchment
  • Mix together egg, oil, sugar, lemon juice and patty pan in a bowl
  • Add the flour, baking powder, bicarbonate of soda, cinnamon, poppy seeds and lemon zest together in a separate bowl
  • Add the dry ingredients to the patty pan mixture and stir in
  • Pour the mix into the loaf tin and bake in the center of an oven for around an hour or until s skewer comes out clean
  • Cool on a wire rack

Enjoy xx

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