Tuesday, 22 January 2013

COURGETTE & MARMALADE CAKE


We love courgettes and this year growing them seemed easy - we only had 6 plants, but boy, did they reward us! It made us more inventive with our recipes and we hunted down many a different way to eat them. This Courgette and Marmalade cake was a real favourite and used up some of our crop! The recipe makes a large-ish cake and now, after my first attempt (pictured), I prefer to cook it in a loaf tin as it cuts easier, with less crumbly waste. Cut it into 6 thick slices and then cut those slices in half top to bottom as it gives you 12 pieces, and that may be difficult to do if you cut 12 thin slices.
You will see there are variations given to use up anything you have - of course the taste will vary, but it will be just as nice! It's not worth being precious over a recipe if you want to be frugal!

Ingredients
225g/9ozs self-raising wholemeal (use white SR if you can't get wholemeal)
225g/9ozs grated courgettes (better grated by hand- they get slushy and too wet in a food processor)
125g/5ozs butter (or margarine)
125g/5ozs soft brown sugar (but white granulated will do)
2 medium eggs, beaten
125g/5ozs lemon marmalade (but orange or lime will be just as nice if it's all you have)
175g/7ozs mixed dried fruit (or use any leftover combinations you have - or using just sultanas is nice) 
Small amount of icing sugar
Grated rind and juice of a lemon (before you grate pare a few pieces of rind off with a sharp knife to shred and decorate with - see pic).

Method
  1. Grease and line either an 8" round cake tin or a large loaf tin.
  2. Put dried fruit, lemon juice and  grated rind in a bowl to soak for 20 minutes.
  3. Mix in courgettes and marmalade and stir well.
  4. Cream butter (or marg) and sugar together in another bowl until pale and fluffy.
  5. Add beaten eggs and beat again.
  6. Add courgette, fruit and lemon mixture and flour then mix well.
  7. Turn mixture into your tin and bake for 55 minutes at gas mark3, 325degreesF/170degreesC.
  8. When cool remove from tin, mix the icing sugar (about 2 heaped tablespoons) with a very small amount of water - add water slowly a few drops at a time as you want it to be quite stiff. Spread icing over the top of the cake and sprinkle with the shredded lemon rind.
Enjoy!

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