I’ve been a bit slack with keeping my blog up to date recently, but I’ve made a promise to myself to keep on top of it, starting… now! This actually coincides nicely with the start of The Great British Bake Off, so I thought I’d do the same thing as last year and make something from each episode. I’ll start this with my next post, for which I’m thinking maybe some mini rolls? Not so sure about the peppermint filling though. No mini roll I’ve ever tasted has been mint flavoured, but we will see!
So for Christmas I was given a 12 hole mini loaf tin from Lakeland and thought it was about time I put it to good use. My Mum actually sent me this ‘Courgette and Lemon Cake’ recipe from Prima magazine which not only sounded delicious, but required this exact tin. It just so happens that it also fits this weeks Bake Off theme of fresh fruit cakes. I’m just ticking all the boxes here!
If you’re sat there thinking, ‘Courgette in a cake… is she mad!?’, then trust me, you need to give it a go. It adds a lovely moisture to your sponge and is also deliciously healthy. Don’t be weirded out by the fact that it’s a courgette. It’s no weirder than a carrot cake! Try this recipe and you will have no regrets.
For the loaves
150ml sunflower oil
175g caster sugar
2 medium eggs
200g self raising flour
1/2 tsp bicarbonate of soda
Finely grated zest of 2 lemons
Juice of 1 lemon
175g courgettes, coarsely grated, leaving the skin on
For the icing
225g icing sugar
4tbsp lemon juice
Some lemon zest for decoration
Pre-heat your oven to 180°C/160°C fan and line a 12 hole mini loaf tin (I got mine from lakeland) You can get yours here.
Mix together the oil, sugar and eggs until fully combined.
Then fold in the flour, bicarbonate of soda, lemon zest, lemon juice and courgettes.
Divide the batter evenly between the 12 holes.
Bake in the oven for 25-30 minutes, or until a skewer comes out clean. Then leave to cool.
When the cakes have fully cooled, you can make your icing.
Sift the icing sugar in to a bowl and whisk together with the lemon juice.
Top your loaves with the icing and decorate with the remaining lemon zest.