The Sussex Farm Mum’s Blog

Follow my blog as a Sussex farming Mum, juggling farming, full time Vet job and setting up a cafe and restaurant to promote my passions! Our ethos is very much about sustainable produce and supporting local Sussex farms. I will share recipes, farm life through the seasons and all the trials and tribulations that it brings, hopefully with a few successes! See you all soon, Rae xx

The Blog

The Start Of The Farmshop!

The Start Of The Farmshop!

This has been an exciting time so far this year as we start to establish who we are as a Sussex Farm Kitchen. Meeting the farmers through farm visits and our supper clubs has been so inspiring that we have decided to set up a farm shop to sell their produce locally....

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Elderflower and rhubarb cake

Elderflower and rhubarb cake

So having taken on a role as master cake maker ( a very new thing for me having never really eaten cakes let alone bake them!) I am really enjoying this new role! It's actually amazing how many seasonal variations of cakes there can be. Having now mastered the family...

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Arthur Alberts first time lambing

Arthur Alberts first time lambing

We had such a great day yesterday meeting our neighbouring sheep farmer Rufus Clark who farms down the road at Cinder Hill. Rufus's grandparents bought the farm in 1911 originally as a shooting estate which was then converted to a fruit farm but his grandparents...

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Welcome to our new blog! A journey of a Sussex Farming Mum

Welcome to our new blog! A journey of a Sussex Farming Mum

Hi guys! This has taken me ages to do! I am not tech savvy! I have finally started a blog, One which has no path as of yet, mainly just a load of ideas and watching them materialise. I was born on our family dairy farm, became a Veterinary Surgeon, had a baby, and am...

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Courgette, lime and pistachio cake

Serves 12, vegetarian

1 medium courgette grated

200g light muscovado sugar

200ml sunflower oil

4 eggs

175g self raising flour

1 tsp baking powder

75g ground shelled pistachios

2 limes zested and juiced

 

For the Icing and decoration

275g soft cheese full fat

100g icing sugar

1 lime zested and juiced

25g shelled pistachios roughly chopped

Heat the oven to 160 fan/180/gas 4

Oil/grease a loaf tin and line with baking paper

Mix all the cake ingredients by folding in a mixer, squeeze out as much water as you can from the courgettes before adding them.

Bake for 40-50 minutes until a skewer inserted into them comes out clean

Cool in the tin and then transfer to a wire rack. Poke holes in the top and cover with lime juice

Mix all the icing ingredients together excepth the pistachios and spread over the top of the cakes, then sprinkle with choped pistachios and lime zest