| 250g caster sugar |
|
|
mix well |
|
Pour into 23cm×30cm tin. Bake in moderate oven for 45 minutes or until it reaches 95–98℃ |
| 235ml vegetable oil |
|
| 3 eggs |
beat |
| 2 teaspoons lemon zest |
|
| 60ml lemon juice |
|
| 200g courgette |
grated |
|
stir in |
| 250g plain flour |
combine |
|
add gradually, and stir until combined |
| 1/4 teaspoon baking powder |
| 2 teaspoons bicarbonate of soda |
| 1 teaspoon salt |
| 100g walnuts |
chopped |
|
mix in |
| 40g icing sugar |
|
Cool, and sprinkle with icing sugar |