A few of my favourite things: Vegetables that taste like cake – courgette deliciousness
I got a couple of courgettes in our vegetable box this week and well I’m not a big fan of courgettes in savoury dishes. The only solution was to stick these courgette in a cake. The result: something of supreme deliciousness.
So I appreciate that courgettes and sweet dishes do not necessarily seem like an ideal match. But in the same way that carrots and beetroot are often used in baking to add a lovely moistness to a cake – courgettes do the same thing.
I used Stephanie Alexander’s Giant Zucchini Cake recipe from her book The Cook’s Companion.
200g unsalted butter melted
1 cup caster sugar
few drops of vanilla essence
2 cups of plain flour
pinch of salt
1.5 tsp baking powder
300g courgettes (zucchini) roughly grated
2/3 cup walnuts of pecan (optional – I don’t really like nuts in cake so left these out)
1. Preheat the oven to 220 Celsius. Brush the base and sides of a 1.5 litre loaf tin or a 20cm round cake tin or a 26cm ring cake tin with a little melted butter and line the base with baking paper.
2. In a food processor blend eggs, sugar, vanilla and the remaining butter. Sift the flour, salt and baking powder together, then add to the butter mixture and blend briefly until smooth. Tip into a bowl and then fold in the courgettes (and nuts).
3. Pour the mixture into the prepared tin and bake for 10 minutes, then reduce the oven temperature and bake for a further 40 minutes or until a skewer inserted into the middle comes out clean. Cool into a tin for a few minutes, then turn out onto a wire rack and allow to cool to room temperature.
4. For the glaze mix 3/4 of a cup of icing sugar with about 1.5 tablespoons of water. You want a fairly runny consistency – so you may need to add more water – do so carefully though only adding small amounts at a time. Pour this over the cake and leave for 5 minutes to set.