Nigel Slater’s Courgette Cake

Courgettes have the ability to make a cake as moist and sweet as if you added ground almonds to the recipe.

Serves 6.

200g butter
200g caster sugar
2 eggs
150g courgettes (about 2 small ones)
1 small apple
200g plain flour
a large pinch salt
½ tsp baking powder
pinch cinnamon
60g pecans
80g sultanas (half cup, packed)

Preheat oven at 180C/gas mark 4. Butter and line the base of a loaf tin measuring 20cm x 12cm x 9cm deep. Cream the butter and sugar until light and fluffy. Beat the eggs and mix them in, one at a time, making sure each is fully incorporated before adding the next. Coarsely grate the courgettes and the apple. Squeeze them with your hands to remove any excess moisture, then add to the mixture. Mix the flour, salt, baking powder and cinnamon, and gently fold into the mixture. Stir in the nuts and fruit. Transfer to the lined loaf tin and bake for about an hour, or until golden and firm to the touch. Allow to cool in the tin before turning out.

Tana Ramsay’s Lemon Drizzle Cake

Image from bbcgoodfood

This is such a simple yet wonderfully moist and delicious lemon  cake.  It would also be equally good substituting orange for the lemon and instead of the lemon drizzle topping, try some traditional icing instead. I used unwaxed organic lemons, but if you don’t have any, just scrub the skin of the lemon well before use.  When zesting the lemon, leave the white membrane/pith on as this has a bitter taste.

Ingredients

225g unsalted butter , softened

225g caster sugar

4 eggs

finely grated zest 1 lemon

225g self-raising flour

Drizzle Topping

juice 1  lemon

85 gm caster sugar

Method

Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month

Rachel Allen’s Fruitcake

There is nothing like baking a good old traditional fruit cake to brighten up dark winter days. The warm spicy aroma that fills the kitchen never fails to lift the spirits.  

I like this recipe from Rachel Allen as it is nice and simple.  I usually add some spices, such as cinnamon, because i love the warm smell that fills the kitchen when it is cooking. Candied peel would be good also, though I omit this ingredient, as I don’t  like the taste. This cake is delicious with a cup of tea in the afternoon.

Ingredients
125g/5oz mixture of dried fruit, such as raisins, sultanas, currants, chopped dates and chopped dried apricots
75ml/2½fl oz Cointreau, brandy or whisky
200g/7oz butter, plus extra for greasing
150g/5oz caster sugar
1 tbsp sunflower oil
3 free range eggs
250g/9oz flour, sifted
1 tsp baking powder
pinch of salt

Preheat the oven to 180C/350F/Gas 4 and line the base of a 20cm/8in cake tin with greaseproof paper and rub the sides with butter to grease it.
 Place the dried fruit and alcohol in a saucepan and bring to the boil. Let it simmer for a few seconds and then pour into a bowl and allow to cool.
In a large bowl, beat the butter until soft, add the sugar and beat, then add the oil and the eggs one by one, beating all the time

Gently stir in the sifted flour, baking powder, salt, fruit and liqueur.
Transfer the cake batter into the prepared tin, smooth the top and cook in the oven for 50 minutes or until a skewer inserted into the cake centre comes out clean.
Cool slightly before removing the cake from the tin and finish cooling on a wire rack.