As you can probably tell, I'm going through a bit of a phase at the moment over these vegetable cakes. With several courgettes left over yesterday I was dying to use them up and having made courgette cupcakes before (no one could tell the difference) I thought I'd sneak some leftover veg into cake to take with me to a friend's kid's birthday party.
Harry Eastwood, who shares my vegetable-healthy-baking obsession in her book Red Velvet and Chocolate Heartache, appears to sneak a courgette into most cakes more often than not; it seems to be the most inoffensive of legumes you can use.
Since you can't go wrong with what looks like a simple sponge, I thought I'd give her "birthday cake" (basically a lemon tinted Victoria sponge) a whirl. It sure ended up looking good, but sadly, the friends I gave it to thought so too. They snuck it away to keep for afters, so I have no idea what it tasted like - but I'm hoping good!
Birthday Cake
Serves 12, 419 calories per slice
Ingredients
4 eggs
200g caster sugar
400g grated courgette
220g plain flour
140g ground almonds
3 tsp baking powder
1/4 tsp salt
finely grated zest of 3 lemons
For the icing
50g unsalted butter
2 tbsp freshly squeezed lemon juice
200g icing sugar, sieved
Method
Preheat the oven to 180C. Measure out all your ingredients first because you need to work super quick once the courgette is incorporated. Whisk eggs and sugar for a good 5 minutes until the mix becomes very pale, bubbly and full of air. Add grated courgette and whisk until incorporated. Finally add flour, ground almonds, baking powder, lemon zest and salt and beat well, but be careful not to knock out too much air out of the mix. Divide the mix between 2 tins and place in the oven for 40 minutes. Then, let the cakes cool while you make the icing by whisking the butter to a smooth paste and alternately adding drops of lemon juice and icing sugar until all is combined resulting in a pale white ice mix - just enough to cover the top of the cake. Sandwich the cake together with a big dollop of jam, and spread icing on top. Cover with sprinkles for a birthday effect; enjoy!
I feel like every post should now have a disclaimer that I'm working on my photos, but I hope these give you an indication of what it looks like (pretty). Also in a couple of days I'll be blogging about fatless cake I made last week at Cookery School so watch out as my health-cake-obsession (can such a thing as a healthy cake exist?) continues!
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