On Friday afternoon, Bindy and I went to the Natural Kitchen on the Marylebone hight street, for a soy chai latte and shared a delicious piece of cake. The cake had courgette (zucchini) in it, and so this obviously classifies it as healthy, doesn't it?
Yesterday I was having some friends around for tea, and happened to have two courgettes in the fridge, and so quite optimistically, I attempted to make the cake.
I found a recipe online and after much googling of conversions from grams to cups, I really do need a scale, I recreated the cake. It turned out really well, although next time I would halve the bicarbonate of soda, as I could taste it. Although my very polite guests assured me that they could not!
Makes: 1 20x30cm tin
250ml vegetable oil
400g caster sugar
2 teaspoons vanilla extract
300g plain flour
1/4 teaspoon baking powder
2 teaspoons bicarbonate of soda (I will use half this next time!)
1 teaspoon salt
250g grated courgette
I also added a cup of chopped walnuts
85g cream cheese
300g icing sugar
Prep: 15 mins | Cook: 25 mins | Extra time: 2 hours, cooling
1.Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking tin.
2.In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended.
Combine the flour, baking powder, bicarbonate of soda and salt; stir into the sugar mixture.
Mix in the courgette.
And the walnuts.
Spread the batter evenly into the prepared tin.
I had extra mixture so made some cupcake sized ones too.
3.Bake for 20 to 25 minutes in the preheated oven, until a skewer inserted into the centre comes out clean. Allow cake to cool completely.
4.Meanwhile, make the icing. Blend the margarine, cream cheese and icing sugar together until well blended. Spread over cooled cake before cutting into slices.
Now put out your favourite (or only) tea set.
Invite friends, and enjoy!
Happy Healthiesh Baking!
I'm now going to disappear back into the World of the Hunger Games....I know I'm a little slow off of the mark to be reading them, but I am hooked!