Courgette & prosecco cake

Well, I had an interesting time making this cake. The first prosecco based recipe I tried was a total, utter flop. I made two fizzy, oily pancakes which dripped all over my oven. Thanks recipe. The cakes went in the bin, GBBO style. 
This cake however, was a super success, it’s moist and not too sweet. Here’s the recipe:

  • 300g grated courgette (squeezed)
  • 3 eggs
  • 150g caster sugar
  • 125ml sunflower oil
  • 225g self raising flour
  • 1/2 tsp baking powder
  • 1/2 tap bicarbonate soda

No fuss, mix that lot together and dollop into an 8 inch cake tin and bake at 180C. 

  • 250g mascarpone
  • Icing sugar to taste
  • Lemon zest
  • Glug of prosecco

The mascarpone cheese filling is very much down to personal taste, I don’t like it too sweet. You have to be careful with the prosecco or it will be too sloppy, so just be slow with the additions. Assemble with a creamy layer in the middle and some on top. Dash with pistachio nuts and lemon zest and voila! A light and tasty cake with a hint of prosecco and seasonal vegetation. 

Courgette cake

Another rainy day. I don’t need to make anyone a celebration cake so I took the opportunity to make a delicious courgette cake for myself. I used a recipe from the BBC good food website and exchanged a few ingredients for different ones. It was more of a ‘best before’ cake than anything else really. Sometimes you just have to bake everything in your cupboard and start afresh! 

  • 2 eggs
  • 125g unsalted butter
  • 85g brown sugar 
  • 350g grated courgette 
  • 1tsp vanilla extract
  • 300g self raising flour
  • 1/4 tsp nutmeg 
  • Pinch of baking powder
  • 40g chopped walnuts
  • 40g sultanas
  • 40g dried cranberries (soaked in orange juice)

I blended the sugar and butter together and then chucked the rest of ingredients into the bowl in no particular order. The cake mixture has an interesting texture, kind of sticky and not as dollopy as normal cake batter. I plopped it into a lined baking tin and baked for one hour on 160C fan. I poked it with a knife to check it was cooked and then let it rest. It’s important to let it cool because the courgette cake is delicate and can lose its structure and collapse. How I know this…. erm just a feeling really. Heh hem…

Pretty good with your feet up and a cup of tea. Pick up a book or Netflix? Hmmm. Tricky.