Saturday Morning With Jack Tame

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 cake2 tablespoon fine ground polenta (can use ground almonds)130g butter, softened100g sugar2 eggs130g flour1 tsp baking powder½ tsp baking soda1 cup grated courgette (about 2-3 courgettes, squeeze some of juice out½ cup raisins½ cup ripe peach or nectarine slices to serve1. 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 icing1 cup cream cheese1 cup icing sugar1 tsp vanillaB