Method:-

• Beat the sugar, nectar and butter until the usual creamed stage for any sponge cake is achieved.
• Slowly add the egg a little at a time, then add the courgettes and cumin powder. Finally add the flour and mix until just combined nicely.
• Place in a greased 20cm baking tin and bake for around 35 mins at 160°C, use the usual cake testing methods.
• Leave to cool on a wire rack.
• To make the candied courgettes, mix all ingredients together in a bowl and wait for 15 minutes, drain off the majority of the liquid then place on a non stick backing sheet and leave in a low oven to dry out.
• To serve, cut halfway though the cake and whip some double cream.
• Pipe the cream into the cake and save a little for decoration. Pipe little dots of cream onto the cake top and garnish these with the candied courgette.
• Finally, dust the whole thing with a little icing sugar mixed with a small amount of ground cumin.