Veg patch vitamin D

As the sun returns after many, chilly autumn like weeks in Wales, it appears we are due 2 days of summer. So after weeks of baking some very unseasonal bakes (there may have been gingerbread), the sudden hit of vitamin D has me inspired again. The windows are agape, letting summer breeze its joy & the scent of freshly cut grass through the house, the fridge has been stocked with every array of salad & berry, the garden furniture has come out of hiding in all is dusty glory, cobwebs & all.

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Optimistic as I am, I’m not going as far as to dig out the barbecue & lotion quite yet. Instead, I will bring sunshine to the kitchen & perhaps enjoy my efforts with a pot of earl grey, soaking in the sunlight & peace of the garden. Now, many recipes spring to mind when I think of my favourite season: summer pudding, trifle, cheesecake, scones, pavlova, foraging hedgerows for the perfect blackberries & my attempts at creating something new with the yearly rhubarb crop at the bottom of the garden.

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When it comes to cakes of the summer, for me, it has to be one of two things: zesty or seasonal. Whilst these seasonal ingredients include a beautiful, jewelled array of summer berries, it also includes vegetables & with a penchant for vegetable cakes, this season includes three of my favourite culprits: carrots, beetroot & courgettes.

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In my little library of recipes (a patent, purple leather notebook full of scribbles, doodles & odd scraps of paper stuffed in), this cakeΒ  is aptly named courgette cake 6.0, an indication of the multiple attempts, tweaks & perfecting of my favourite courgette recipe. Recipes 1 – 5 have been round, bundt & finally loaf shaped (you’ll notice my slight obsession with loaf tins). This truly is a very simple bake that makes the most of seasonal courgettes. It’s very light, moist & not overly sweet.

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COURGETTE LOAF (with elderflower icing)
(makes one 2lb loaf cake)

Ingredients:

  • 240g plain flour
  • 135g caster sugar
  • 1 1/4 tsp bicarbonate of soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • zest x1 orange
  • 1 egg
  • 125ml buttermilk
  • 1tsp vanilla
  • 135ml rapeseed oil
  • 145g courgette (grated & squeezed of excess liquid)
  • 45g walnuts (roughly chopped)

For the icing:

  • 2 tbsp elderflower cordial
  • 1 tbsp sunflower seeds

Method:

  • Grease & line a 2lb (30cm) loaf tin with baking parchment
  • In a large bowl, combine the flour, sugar, bicarbonate of soda & spices
  • In a large enough jug, combine the buttermilk, vanilla, egg, oil & orange zest
  • Pour the wet ingredients into the dry mixture & combine
  • Fold in the grated courgette & walnuts
  • Pour the mixture into the tin & bake at 180Β°C for 50 minutes to 1 hour
  • Leave the cake to cool in its tin for 10 minutes before removing & allowing to cool fully on a cooling rackonce cooled, make the icing:
  • Combine 2 tbsp of elderflower cordial with enough icing sugar to make a pourable icing
  • Drizzle the icing over the cake & sprinkle with the sunflower seeds
    (I like use some dried rose petals for a bit of added summer colour)

spoon

 

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2 thoughts on “Veg patch vitamin D

  1. Chez @ Chez Moi says:

    This looks so beautiful with the sunflower seeds and rose petals on top. I admire your discipline in taking notes of your baking experiments. I keep it all in my head, which sometimes isn’t very reliable!

    Like

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