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Courgette, Orange and Ginger Sponge


1 hour 15 mins

Soft, light & zesty with cleverly disguised courgette. A great alternative to carrot cake!

5 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 180℃, grease and line a round, springform 20cm cake tin or you can use three well greased enamel dishes as we've done.

  2. Wash & finely grate courgette then squeeze as much water out as you can.

  3. In a large bowl combine the grated courgette, sugar, sunflower oil, eggs, orange juice, orange zest and grated ginger.

  4. Gradually fold in the flour and baking powder into the mix until it all disappears.

  5. Pour the mixture into the prepared tin and bake in the oven for 50 mins to an hour until slightly golden and a skewer comes out clean.

  6. Serve with crème fraîche, pistachios and honey.


  • 300g grated courgette
  • 3 Eggs
  • Juice and zest of 1 orange
  • Thumb sized piece of ginger
  • 200g self-raising flour

From the larder

  • 100g Caster sugar
  • 1 tsp Baking powder
  • 125 ml Sunflower oil

Suitable for

  • Vegetarians

What’s in this recipe

Haye Farm

Organic Eggs (Medium)

1/2 Dozen


Purton House Organics

Organic Green Courgettes

1 Pack (min. 500g)



Doves Farm

Organic Self Raising White Flour

1 Pack (1kg)




Organic Ginger

1 Bag (120g)