16 August 2010

Week 31 - Courgette Cake

I know you've probably read the title of this weeks post & thought I've taken leave of my senses, bear with me on this one & I'll come back to the cake in a bit...

So this week it's my birthday & I got talking to my mum about the birthday cakes she'd created for me when I was a kid & I think this could be a contributing factor to my love of baking! We dug through the Hodgson photo albums & managed to find a few pictures which I thought I'd share with you. Sorry they're a bit grainy, but they are *ahem* years old! My favourite is the chocolate finger house, the recipe came from a promotional Cadbury cookbook, I think I loved it so much it was made for 2 birthdays! The Garfield was made for a birthday BBQ party I had, I think all my friends went home bouncing off the walls, how much food colouring went into that!? The other two were a treasure chest complete with sweetie jewellery & a buttercream covered butterfly. I hope you'll agree she's quite creative! Mum's adamant she's not baking one this year as I'm generating quite enough myself, probably just as well :-)


So to celebrate I thought it would be a good opportunity to offer something back to you readers! I'm launching my first blog giveaway, where you have the chance to win a Senseo coffee machine worth £149.99! Click here, or follow the link at the top of the page for more details. Good luck, you have until 27th August to enter!

Back to this weeks recipe & this definitely was an experiment. I was sent it by a lady I work with, who developed it to deal with the mass of courgettes being grown on her allotment. My honest opinion is that I'm really not sure what I think of it? I don't love it, but I don't hate it either! The courgettes do give it a moist texture (a bit like carrot cake), but like courgettes, it doesn't taste of much, other than a rich, not too sweet sponge cake. I do really like the filling however & would use that again.

For the cake
250g courgettes, grated
2 eggs
125ml sunflower oil
150g caster sugar
225g SR flour
1/2tsp baking powder
1/2tsp bicarbonate of soda

For the filling
200g cream cheese
100g icing sugar
Juice of a lime

1. Beat together the eggs, oil & sugar until fluffy. Then sieve in the flour, baking powder & bicarb & mix well. Finally stir in the grated courgettes. Divide the mixture between 2 sandwich tins & bake in the oven at 200c/GM6 for around 25 minutes, leave to cool completely in the tins before tipping out.

2. To make the filling, mix together the cream cheese & icing sugar, finally stir in the lime juice. Use this mixture to sandwich the 2 cakes together.

So there you have it, courgette cake. Not as green as I was expecting (I was thinking it might come out Hulk coloured!), but for me the jury is out on the final verdict. If anyone tries it, I'd be interested to hear what you think? Have a good week, don't forget to enter the giveaway & feel free to forward the link on. Ta ta, Rebecca x
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3 comments:

  1. H17 August 2010 at 09:20

    I just had my mum-in-law's version of courgette cake for breakfast...no icing on hers and a bit more like fruit cake. I'm more tempted by this version I think; there is a bit of me that isn't sure about green cake though!

    ReplyDelete
  2. Love Baking17 August 2010 at 16:59

    Hi Rebecca
    Happy Birthday!
    Lemon, blueberry
    It's a shame you the cake didn't haeve much flavour, as courgette cake can be lovely - I usually add something else too though. HOw about adding some lemon juice and zest to your recipe? I expect that would help, and it would go well with the icing too.

    My recipe for courgette, lemon and blueberry muffins:
    Ingredients
    160g rice flour
    180g ground almonds
    2 tsp baking powder
    ½ tsp bicarbonate of soda
    60g poppy seeds
    3 medium eggs
    160g fructose sugar
    3 lemons, zest of 3 and juice of 2
    250g grated courgette
    100ml milk with a squeeze of lemon juice (or use buttermilk if you have it)
    150g blueberries
    Method
    1. Preheat oven to 200°C. Line a 12-muffin tray with muffin cases.
    2. Beat the eggs and sugar for about 3 minutes until pale and creamy. Add the lemon zest, juice, courgette, milk and blueberries and mix well.
    3. Fold in the dry ingredients.
    4. Spoon into muffin cases, filling each one to the top. Bake for 30 minutes.

    ReplyDelete
  3. Anonymous19 August 2010 at 18:41

    I would have never thought about putting courgette in a cake, what an interesting combination- wendy

    ReplyDelete

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16 August 2010

Week 31 - Courgette Cake

I know you've probably read the title of this weeks post & thought I've taken leave of my senses, bear with me on this one & I'll come back to the cake in a bit...

So this week it's my birthday & I got talking to my mum about the birthday cakes she'd created for me when I was a kid & I think this could be a contributing factor to my love of baking! We dug through the Hodgson photo albums & managed to find a few pictures which I thought I'd share with you. Sorry they're a bit grainy, but they are *ahem* years old! My favourite is the chocolate finger house, the recipe came from a promotional Cadbury cookbook, I think I loved it so much it was made for 2 birthdays! The Garfield was made for a birthday BBQ party I had, I think all my friends went home bouncing off the walls, how much food colouring went into that!? The other two were a treasure chest complete with sweetie jewellery & a buttercream covered butterfly. I hope you'll agree she's quite creative! Mum's adamant she's not baking one this year as I'm generating quite enough myself, probably just as well :-)


So to celebrate I thought it would be a good opportunity to offer something back to you readers! I'm launching my first blog giveaway, where you have the chance to win a Senseo coffee machine worth £149.99! Click here, or follow the link at the top of the page for more details. Good luck, you have until 27th August to enter!

Back to this weeks recipe & this definitely was an experiment. I was sent it by a lady I work with, who developed it to deal with the mass of courgettes being grown on her allotment. My honest opinion is that I'm really not sure what I think of it? I don't love it, but I don't hate it either! The courgettes do give it a moist texture (a bit like carrot cake), but like courgettes, it doesn't taste of much, other than a rich, not too sweet sponge cake. I do really like the filling however & would use that again.

For the cake
250g courgettes, grated
2 eggs
125ml sunflower oil
150g caster sugar
225g SR flour
1/2tsp baking powder
1/2tsp bicarbonate of soda

For the filling
200g cream cheese
100g icing sugar
Juice of a lime

1. Beat together the eggs, oil & sugar until fluffy. Then sieve in the flour, baking powder & bicarb & mix well. Finally stir in the grated courgettes. Divide the mixture between 2 sandwich tins & bake in the oven at 200c/GM6 for around 25 minutes, leave to cool completely in the tins before tipping out.

2. To make the filling, mix together the cream cheese & icing sugar, finally stir in the lime juice. Use this mixture to sandwich the 2 cakes together.

So there you have it, courgette cake. Not as green as I was expecting (I was thinking it might come out Hulk coloured!), but for me the jury is out on the final verdict. If anyone tries it, I'd be interested to hear what you think? Have a good week, don't forget to enter the giveaway & feel free to forward the link on. Ta ta, Rebecca x
Posted by Rebecca at 6:12 pm
Labels: ,

3 comments:

H said...

I just had my mum-in-law's version of courgette cake for breakfast...no icing on hers and a bit more like fruit cake. I'm more tempted by this version I think; there is a bit of me that isn't sure about green cake though!

17 August 2010 at 09:20
Love Baking said...

Hi Rebecca
Happy Birthday!
Lemon, blueberry
It's a shame you the cake didn't haeve much flavour, as courgette cake can be lovely - I usually add something else too though. HOw about adding some lemon juice and zest to your recipe? I expect that would help, and it would go well with the icing too.

My recipe for courgette, lemon and blueberry muffins:
Ingredients
160g rice flour
180g ground almonds
2 tsp baking powder
½ tsp bicarbonate of soda
60g poppy seeds
3 medium eggs
160g fructose sugar
3 lemons, zest of 3 and juice of 2
250g grated courgette
100ml milk with a squeeze of lemon juice (or use buttermilk if you have it)
150g blueberries
Method
1. Preheat oven to 200°C. Line a 12-muffin tray with muffin cases.
2. Beat the eggs and sugar for about 3 minutes until pale and creamy. Add the lemon zest, juice, courgette, milk and blueberries and mix well.
3. Fold in the dry ingredients.
4. Spoon into muffin cases, filling each one to the top. Bake for 30 minutes.

17 August 2010 at 16:59
Anonymous said...

I would have never thought about putting courgette in a cake, what an interesting combination- wendy

19 August 2010 at 18:41

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