If you’re a gardener you’ll know that once courgettes start fruiting, they don’t know when to stop and lovely little courgettes can turn into clumsy marrows over lunchtime! So, to use up surplus I urge you to bake this cake – it’s divine.

Makes 20cm cake

2 tablespoon fine ground polenta (can use ground almonds)

130g butter, softened

100g sugar

2 eggs

130g flour

1 tsp baking powder

½ tsp baking soda

1 cup grated courgette (about 2-3 courgettes, squeeze some of juice out

½ cup raisins

½ cup ripe peach or nectarine slices to serve

1. Heat oven to 180C fan. Grease and line 20cm round cake and dust with polenta.

2. Cream butter and sugar till light and fluffy. Beat in eggs one at a time beating thoroughly in between. Fold in flour, baking powder, baking soda, courgette and raisins and mix to combine. Scrape into tin and bake for 30-40 mins or until a skewer inserted comes out clean. Cool.

3. Ice (or not) and serve with sliced fresh peaches or nectarines.

Drizzly cream cheese icing

1 cup cream cheese

1 cup icing sugar

1 tsp vanilla

Beat together until combined.

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