Strawberry Gin Cake
If you think strawberries and gin are a match made in heaven, you need to make this cake. Fitness...
Courgette Cake
Courgettes don't need to be served as a side dish – or even as a savoury dish, for that matter. This recipe shows you how to turn a few courgettes into a delectable tea-time treat.
For the cake
| Ingredients (12 servings) | ||
|---|---|---|
| 500 | g | courgette, roughly grated |
| 250 | ml | sunflower oil, plus extra for greasing |
| 5 | eggs, lightly beaten | |
| 350 | g | plain flour |
| 1 | teaspoon(s) | baking powder |
| 250 | g | caster sugar |
| 1 | pinch(es) | salt |
| 200 | g | ground hazelnuts |
| 1 | teaspoon(s) | ground cinnamon |
For the topping
| Ingredients (12 servings) | ||
|---|---|---|
| 200 | g | good quality dark chocolate |
| 2 | tablespoon(s) | jam of your choice |
| 2 | tablespoon(s) | chopped pistachios |
Preparation:
- Preheat the oven to 170C. Grease a square or rectangular cake tin with sunflower oil.
- Put the flour, hazelnuts, salt, baking powder, sugar and cinnamon in a mixing bowl and mix thoroughly.
- In a separate bowl, combine the eggs and sunflower oil and whisk briefly, then stir in the grated courgettes.
- Add the egg and courgette mixture to the flour mixture and stir all the ingredients together using a wooden spoon or spatula.
- Pour the batter into the prepared tin and spread it out evenly using a spatula.
- Bake for 35–50 minutes, until a skewer inserted into the centre comes out clean. Leave the cake to cool.
- For the topping, spread the jam in a thin layer over the top of the cake.
- Melt the chocolate in a bain-marie (or in the microwave), then use a palette knife to spread it thinly and evenly over the top of the cake.
- Sprinkle over the chopped pistachios and it's ready to serve.
