Skip to content

Courgette Cake

July 7, 2012

Triumphant

My mother not only loved this cake but expressed that she was very proud of me for being able to pull it off.  She explained Gran Gran would have been proud too and after all the times I used to lick the cake mix off the spoon, I would hope that I picked up some good techniques.  I was nervous about the idea of making a cake with courgettes as a base ingredient, but my fear soon disappeared after watching Serena win the Women’s Wimbledon Final.  I was so overjoyed and driven by what I saw. I felt I had no choice but to be  triumphant with this cake.  When I am in doubt I think about everything that has inspired me, so whether it is dance, my studies or cooking I look to my inspirations to stay on top.  The cake is just genius, after one bite you will be wanting more and more.  I would recommend this recipe for anyone who is trying to impress their friends.  The water content from the courgettes provides great moisture and I added some pistachios for extra flavour and to take the taste buds to a whole new dimension.  This is one of my best cakes yet! I felt as if I was a William’s Sister of the cooking world. 🙂

This recipe was  adapted from ‘Good Housekeeping’ (April, 2012).

Ingredients:

120ml sunflower oil (and a little extra to oil bundt tin), 250g self – raising flour (and extra to dust), 50g pistachios (grinded), 5g pistachios (roughly chopped for decoration), 3 medium eggs, 170g caster sugar, 1 tsp vanilla extract, 1/2 tsp bicarbonate of soda, 225g courgettes (finely grated), icing sugar (for decoration).

Method:

1. Grease the bundt tin and lightly sprinkle with flour.
2. Whisk the oil, eggs, sugar and vanilla extract into a large bowl.
3. Sift in the flour and the bicarbonate of soda then stir to combine. Preheat the oven to 180 degrees C / Gas mark 4.
4. Mix in the courgettes and the ground pistachios.
5. Transfer the cake mix to a bundt tin.
6. Bake for 35 minutes.  The cake will be done when the cake is golden and the metal utensil comes out clean.
7. Leave in tin to cool for 5 minutes.
8. To decorate, transfer the cake onto a serving plate then mix the icing sugar with warm water.
9. Drizzle the icing over the cake.
10. Scatter the chopped pistachio nuts over the top.

Advertisements

From → Baking, Desserts

Leave a Comment

Thoughts/ Opinions/ Ideas - Share the love

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: