Baking against food waste with Barcombe

Over three weekends in late summer 2017 there was the 24th annual festival of artists and makers in Lewes, Seaford and the surrounding rural areas. The Artwave festival takes place over 143 different venues with seven trails mapped out across the area.

One of the more unique venues was Barcombe Nurseries, a 10 acre working horticultural farm who are celebrating 20 years of organic vegetable growing this year.

Barcombe displayed some fantastic work by local artists, including mosaics, ceramics, sculptures and photography. FareShare Sussex, who occasionally receives surplus food from the farm, was thrilled to be involved providing the refreshments and cakes for the Artwave visitors all to raise money for the charity.

Barcombe set us the challenge of creating baked goods out of their seasonal produce – a challenge that our team of foodie staff and volunteers revelled in!  We had carrot cakes, beetroot red velvet cupcakes, a savoury tomato and aubergine loaf, rosemary cookies and much much more.

The veg box from Barcombe to turn into cakey delights!

And if we may say so ourselves, our baked treats went down a storm! The event in total raised an incredible £832, all just from sales and donations of the kind people of East Sussex. We’d like to say a massive thank you to Barcombe, to their visitors and to our amazing FareShare team who donated their time and creativity to bake and help out over the three weekends.

It is fair to say that the star of the show was a delicious courgette and avocado cake made by Leanne, so we thought we’d share the love with the recipe here.

Leanne’s courgette and avocado cake

Prep Time: 15 minutes

Cooking Time: 35-40 minutes

Makes one 23cm round cake



125g unsalted butter                                      2/3 cup caster sugar

2 eggs, lightly beaten                                     2 teaspoon vanilla essence

1 ½ cups coarsely grated courgette               1/3 cup finely chopped raisins

1 ½ cups Self-Raising flour

Avocado Cream

1 Avocado mashed                                                      80g Cream Cheese

30g unsalted butter                                                    300g icing sugar

Crushed Pistachio to decorate

PREHEAT OVEN to 180 Celsius

Line cake tine with grease proof paper

  • Using an electric beater, beat butter and sugar in a mixing bowl until light and creamy. Add eggs, gradually beating the mixture thoroughly after each addition. Add essence and beat until just combined.

  • Transfer mixtures to large mixing bowl and add the grated courgette and raisins. Using a metal spoon fold in sifted flour, stir until just combined and the mixture is almost smooth.
  • Spoon evenly into the prepared tin and smooth surface. Bake for 35-40 minutes or until a skewer comes out clean when inserted into the centre of the cake. Leave the cake in the tin for 10 minutes before turning onto a wire rack to cool.

To make the avocado cream: combine the icing sugar, butter, cream cheese and mashed avocado into a mixing bowl and beat until all ingredients are combined and smooth (about 5 minutes).

To assemble cake: slice the cake into two and spread some of the avocado cream in the middle. Put the top of the cake on and put more avocado cream on the top and finish with crushed pistachio to decorate.

Storage time: three days in an airtight container in the refrigerator (if it lasts that long!)

To find out more about Barcombe Nurseries and how to access their brilliant local organic veg boxes, visit their website.

If you would like to join us on our next event, volunteer in our warehouse or hold a fundraising activity, visit our ‘get involved’ pages.