Courgette, strawberry and basil cake recipe
 This cake is perfect for a spring or summer party or picnic and it is topped with fresh strawberries, pine nuts and candied courgettes. You will need an electric whisk and a 20cm/8in non-stick round cake tin to make this recipe. 250g/9oz caster sugar 1 courgette, peeled into ribbons 250g/9oz caster sugar 1 courgette, peeled into ribbons 150g/5½oz caster sugar 1 vanilla pod, split and seeds removed 2 free-range eggs 140ml/4¾fl oz vegetable oil 250g/9oz self-raising flour ½ tsp baking powder 10g/⅓oz fresh basil, finely shredded250g/9oz courgettes, grated50ml/2fl oz full-fat milk60g/2¼oz pine nuts50g/1¾oz strawberries, to garnish 150g/5½oz caster sugar 1 vanilla pod, split and seeds removed 2 free-range eggs 140ml/4¾fl oz vegetable oil 250g/9oz self-raising flour ½ tsp baking powder 10g/⅓oz fresh basil, finely shredded 250g/9oz courgettes, grated 50ml/2fl oz full-fat milk 60g/2¼oz pine nuts 50g/1¾oz strawberries, to garnish Method To make the candied courgettes, bring the sugar and 200ml/7fl oz water to the boil in a saucepan, reduce to a simmer and add the courgette strips. Cook for 10 minutes before leaving to cool in the sugar syrup. Lay the strips on a wire rack to dry. To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Whisk the sugar, vanilla and eggs in a bowl until doubled and pale. Pour in the oil and then fold in the flour, baking powder, half of the basil, the grated courgettes and the milk. Tip into a 20cm/8in non-stick round cake tin and scatter over 50g/1¾oz pine nuts. Bake for around 40 minutes until cooked through. Toast the remaining pine nuts in a dry frying pan for a few minutes until they're golden brown. Garnish the finished cake with the strawberries, candied courgettes, remaining basil and the toasted pine nuts. To make the candied courgettes, bring the sugar and 200ml/7fl oz water to the boil in a saucepan, reduce to a simmer and add the courgette strips. Cook for 10 minutes before leaving to cool in the sugar syrup. Lay the strips on a wire rack to dry. To make the candied courgettes, bring the sugar and 200ml/7fl oz water to the boil in a saucepan, reduce to a simmer and add the courgette strips. Cook for 10 minutes before leaving to cool in the sugar syrup. Lay the strips on a wire rack to dry. To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Whisk the sugar, vanilla and eggs in a bowl until doubled and pale. Pour in the oil and then fold in the flour, baking powder, half of the basil, the grated courgettes and the milk. Tip into a 20cm/8in non-stick round cake tin and scatter over 50g/1¾oz pine nuts. Bake for around 40 minutes until cooked through. To make the cake, preheat the oven to 180C/160C Fan/Gas 4. Whisk the sugar, vanilla and eggs in a bowl until doubled and pale. Pour in the oil and then fold in the flour, baking powder, half of the basil, the grated courgettes and the milk. Tip into a 20cm/8in non-stick round cake tin and scatter over 50g/1¾oz pine nuts. Bake for around 40 minutes until cooked through. Toast the remaining pine nuts in a dry frying pan for a few minutes until they're golden brown. Garnish the finished cake with the strawberries, candied courgettes, remaining basil and the toasted pine nuts. Toast the remaining pine nuts in a dry frying pan for a few minutes until they're golden brown. Garnish the finished cake with the strawberries, candied courgettes, remaining basil and the toasted pine nuts.