Sunday, August 10, 2014

I keep meaning to write a post about baking... I seem to find that when I have a glut of vegetables that it is nice to turn them into some nice light treats that accompany a cuppa tea.

On Monday I made courgette cake, it was delicious, and easy...


(Makes 2 courgette loaves)
220g grated courgette (roughly 2 courgettes)
350g caster sugar
225ml sunflower oil
3 whole eggs
1 vanilla pod, scraped of seeds, or 1 tsp vanilla essence
330g self-raising flour
¼ tsp baking powder
1 tsp cinnamon powder
1 tsp baking soda
½ tsp salt (optional)
½ cup of raisins

Pre-heat your oven to 160C/gas mark 5. Grease and line two loaf tins with baking parchment.
In a mixing bowl, beat together the grated courgette, sugar, oil, eggs and vanilla. Sift the flour, baking powder, cinnamon, baking soda and salt into the wet mixture. Mix together and add the raisins.
Pour mixture into the loaf tins. Bake for one hour, or until a skewer comes out clean when inserted into the middle of the cake.
Leave to cool and turn out.


250g self-raising flour
  • 2 teaspoons ground cinnamon
  • 400g caster sugar
  • 350ml vegetable oil
  • 4 eggs
  • 350g grated carrots
  • 120g chopped walnuts
  • Cream cheese icing
  • 225g cream cheese
  • 110g margarine, softened
  • 450g icing sugar
  • 120g chopped walnuts
  • 1 teaspoon vanilla extract

Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4. Grease two 23cm round cake tins.
  2. In a medium bowl, stir together the flour, cinnamon and sugar. Add the oil and eggs, mix until blended, then stir in the carrots and nuts. Divide the cake mixture evenly between the two prepared tins.
  3. Bake for 25 to 30 minutes in the preheated oven. A skewer inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.
  4. To make the icing: In a medium bowl, cream together the butter and cream cheese, add the sugar and cream well. Stir in the nuts and vanilla. Use to fill and ice the cooled cake layers.

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