A good carrot cake (though when out there is a huge variation in the quality of carrot cake), chocolate cake, iced courgette and lemon cake. Blueberry muffin. Now I want some cake and I haven’t got any!
For a long time I thought the same as you, but they're actually delicious and not at all savoury, I've had chocolate and beetroot cake which s really good and you don't taste the beetroot but it adds a moistness and a depth to the chocolate. I think it will take me a while to get my head around courgettes in sweet things though.
If I could replace blueberries with blackcurrants then I might be OK, but I don't like blueberries.
No need to squeeze out the 'juice' - the cake turns out moist but not wet. I've made it loads of times, in 2lb loaf tin and a Swiss roll tin. The lemon drizzle helps mask the very slight courgette flavour if you have a very sensitive palate.
This is a recipe given me during a walking group years ago. I've translated it to grams from ounces so hope this is correct - sugar was 5oz, courgette and flour 7oz. It is very light and moist!
Courgette and Lemon Cake
200 grams grated courgette, skin on [about 1 large courgette]
145 grams sugar [brown]
1 egg, beaten
4 fl. oz. vegetable oil
200 grams plain flour
Salt
½ teaspoon baking powder
¼ teaspoon cinnamon
2 tablespoons lemon zest
Optional; drizzle, juice of ½ lemon + sugar, to taste
Beat the courgette, sugar, egg and oil
Stir in the dry ingredients
Stir wet into dry ingredients
Pour in a loaf tin or Swiss roll tin
#bake 160C for 45 mins
Cool before removing from tin
Optional: mix juice ½ -1 lemon with some sugar and drizzle over top of warm cake
This is a recipe given me during a walking group years ago. I've translated it to grams from ounces so hope this is correct - sugar was 5oz, courgette and flour 7oz. It is very light and moist!
Courgette and Lemon Cake
200 grams grated courgette, skin on [about 1 large courgette]
145 grams sugar [brown]
1 egg, beaten
4 fl. oz. vegetable oil
200 grams plain flour
Salt
½ teaspoon baking powder
¼ teaspoon cinnamon
2 tablespoons lemon zest
Optional; drizzle, juice of ½ lemon + sugar, to taste
Beat the courgette, sugar, egg and oil
Stir in the dry ingredients
Stir wet into dry ingredients
Pour in a loaf tin or Swiss roll tin
#bake 160C for 45 mins
Cool before removing from tin
Optional: mix juice ½ -1 lemon with some sugar and drizzle over top of warm cake
No need to squeeze out the 'juice' - the cake turns out moist but not wet. I've made it loads of times, in 2lb loaf tin and a Swiss roll tin. The lemon drizzle helps mask the very slight courgette flavour if you have a very sensitive palate.
