Monday, 19 August 2013

Holy Grail Cooking #8: Moist and Moreish Courgette, Carrot and Orange Cake

Based on the recipe I found here at BBC Good Food, this is the most moist and moreish use of carrots and courgettes in Tennessee/ CalifornIA or anywhere else you happen to live. 



This is what I used to make the cake: 
250g Asda Best for Baking
200g caster sugar
4 medium eggs
250g self-raising flour
1 tsp bicarbonate of soda
zest 2 oranges
1 tsp mixed spice
One large carrot, grated (about 100g)
One yellow courgette, grated (about 100g) from the garden - woo-hoo!

And for the icing:
 2-3 tbsp juice from the zested oranges
140g icing sugar (I use Silverspoon, because it is the only sugar grown in Great Britian)

Following the recipe from BBC Good Food, this is what I did:

From The Farm Blog HopHeat oven to 180C/160C fan/gas 4.

Grease (with butter paper) and line the base of a loaf tin with baking parchment. I only had greaseproof paper which doesn't work so well.

Beat the butter/ marge, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette.

Put the mixture in the tin and bake for 25 - 30 mins or until a skewer inserted in comes out clean.

Allow to cool.

To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing.

Drizzle over the cake and leave to set.

Last of all, go round to your best friend's and convince each other that this is a really healthy cake. Have two slices each , a load of coffee and a great laugh. 

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