Chocolate Courgette Cake by Riverford
My congestion of courgettes (made-up collective noun) was the result of an excellent offer which Riverford had been running where you could get their veg boxes delivered really cheaply for 3 weeks. I really enjoyed coming home every Tuesday evening to a box of suprise veg, but I don’t think our potato consumption is voracious enough to justify keeping it going, and the non-potato one is just that bit more expensive. If it wasn’t just the two of us though I’d recommend their excellent service and great tasting veg (oh the carrots!). In particular, our local rep Simon Bear was incredibly friendly and helpful.
Riverford have recipe cards in the box and lots of ideas online of how to used their various veg, so when I ended up with a bit of a queue of courgettes (ooh that’s a better one…they look a bit like buses all lined up) I went on their website and found this one.
I have to confess that mine had a slightly grainy texture but I entirely put this down to my own failing of curdling the creamed mixture (milk too cold, butter too warm) and thinking I could use gluten free flour without any xanthan gum. I’d bet my buns that this will turn out wonderfully if you make it and it still got hoovered up quite happily but church friends and Mr B. Hey, if it’s got chocolate in it, it’s always pretty safe. Well, unless it’s chocolate mashed potato cake but that was too traumatic to even make it to the blog. Another time.
Last time on Great British Bake Off they had to make a vegetable based cake, so this is my welcome cake for the new series.
120g softened unsalted butter
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, lightly beaten
350g plain flour
2 teaspoons baking powder
4 tablespoons cocoa powder
450g courgettes, peeled and finely grated
1 teaspoon vanilla extract
Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy.
Gradually beat in the eggs and then the milk.
Sift the dry ingredients together and fold them into the mixture. Stir in the courgettes and vanilla, then spoon the mixture into a 20 x 35cm baking tin lined with baking parchment.
Place in an oven preheated to 190°C/Gas Mark 5 and bake for 35–45 minutes, until a skewer inserted in the centre comes out clean.
Mix a teacup full of icing sugar with 2 tsp cocoa.
Moisten with drops of water, stirring well until it starts to turn runny.
Drizzle over the cake while warm
Please note – I paid good and proper for the veg boxes – they weren’t a freebie or review. I’m a normal punter for this one.