If you like baking cakes, bread, desserts etc. then take a look at my baking blog:
Today I posted a Double-Chocolate Muffin recipe. There are lots of others to try, like naan, homemade pasta, crusty Swansea loaf, vegetarian burgers, Irish cream cheesecake… Take a look by just clicking on the link above…
This is another recipe from my River Cottage veg cookery course. For anyone who ever has any gluts of courgettes, this is a simple and delicious cake to try. You cannot tell that there is any vegetable in there at all!
Courgette and Sultana Cake
– 2 large eggs, separated -100g demerara sugar – 100g finely grated raw courgette (1 small-medium sized) – Finely grated zest of 1 lemon – 50g sultanas – 50g ground almonds – 100g self-raising flour – 1 teaspoon ground cinnamon
- Preheat the oven to 170°C. Lightly grease a loaf tin, about 20 x 10cm, and line with baking parchment.
- In a large, clean bowl, beat the egg whites until they hold soft peaks using an electric whisk.
- Using an electric whisk again, beat the sugar and egg yolks together for 2–3 minutes in a separate bowl until pale and creamy. Lightly stir in the grated courgette, lemon zest, sultanas and ground almonds. Add the flour and the cinnamon over the mixture and then fold them in, using a large metal spoon.
- Stir a heaped tablespoonful of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.
- Tip the mixture into the prepared loaf tin and gently level the surface. Bake for about 1/2 hour, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely before slicing.
- Store in an airtight container for three days.
It is Mother’s Day tomorrow and even though I am not at home right now and unable to make one of the greatest people in my life a special cake, give her a hug and a bouquet of primroses from the garden and I can’t spend the day with her, I offer you the link to my baking blog to inspire everyone to roll up their sleeves and get baking for the perfect, homemade gift for their mum. Top the baked item with edible primroses from the garden, the perfect spring celebration!
Flowers for the buzzy bees – link to edible flowers post for future cake decorating ideas