Chocolate Courgette Cake
Ingredients
- 185 g Plain flour
- 280 g Caster sugar (normal or golden)
- 50 g Good quality cocoa powder
- 1 ½ tsp Bicarbonate of soda
- ¾ tsp Baking powder
- ½ tsp Ground cinnamon
- 3 Eggs
- 260 ml Vegetable oil
- 250 g Courgettes
- 1 -2 tsp Icing sugar for dusting (optional)
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
Moist, gooey and rich. Relatively 'healthy' too, in the cake world!
Method
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1
Preheat oven to 180 C. Grease and line a 20cmx20cm baking tin (or a similar sized round tin).
Grate the courgette.
In a jug, beat together the eggs and oil. Sift the flour, sugar, cocoa, bicarb, baking powder, and cinnamon into a mixing bowl. Add the grated courgettes, then pour in the eggs and oil and mix well.
Pour the cake mixture into the prepared tin.
Bake for about 50 minutes in the preheated oven, until a skewer inserted into the centre comes out clean.
Cool the cake completely, then dust with icing sugar and cut into squares to serve (slices if round!).
Chef's Tips
Optional - add 75 g chopped pecans, walnuts or hazelnuts with the courgettes.
Like carrot cake, this keeps well for a few days in a tin or wrapped in foil.
It can be iced, either with a simple glace icing, buttercream, cream cheese icing, or ganache.
Also good baked in a muffin tin. Fill paper cases approx. 3/4 full and bake for about 25 minutes.
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