Chocolate & Courgette Cake

Part of my 30 before 30 challenge was to bake a different cake every month, one I have never made before. This cake is also from the book What Shall We Cook Today?. I chose it because I had some Zucchini's to use up!

With the help of Roman, the cake was whipped up in no time at all, ready in time for Saturday afternoon tea! Roman was a bit unsure that vegetables really belonged in cakes, but he gobbled up a piece of cake with his thumbs up!

Do not be tempted to put icing on this cake! It is so rich and moist, that it really isn't needed.

Chocolate & Courgette Cake

3 courgettes, peeled

250g unsalted butter, softened

250g light brown soft sugar (I used much less than this and my cake was super sweet)

2 teaspoons vanilla extract

3 eggs

125ml milk

350g self-raising flour

1 teaspoon baking powder

4 tablespoons cocoa powder

greaseproof paper, 30 x 20cm cake tin

1. Preheat oven to 180c (350F) and prepare your cake tin.

2. Grate the peeled courgettes, using the fine grater.

3. Cream butter, sugar and extract, until soft, creamy and pale.

4. Add eggs one at a time, mixing well after each addition.

5. Add milk and mix together.

6. Sift flour, baking powder and cocoa into bowl and fold into wet mixture gently.

7. Stir in courgettes and mix well.

8. Pour into cake tin and bake for 35-45 minutes.

9. Remove from oven and place on rack to cool.

Enjoy!

x Shara

Fresh Orange Cake

Another part of my 30 before 30 challenge was to bake a different  cake every month, one I have never made before! I love to bake so this is kind of an easy challenge for me, but I kinda get stuck in a cake rut. Do you know what I mean? Chocolate, Banana, Chocolate, Banana... you get the idea, right? I flicked through my recipe books, started a list, searched some of my favourite foodie blogs, added to the list. I still don't have 12 chosen, but I'm sure I'll find them!

Fresh Orange Cake ~ What Shall We Cook Today

(More than 70 fun and easy recipes for kids to make)

1 unwaxed or organic orange, washed

175g of unsalted butter, very soft

250g caster sugar

3 large eggs, at room temperature

250g self raising flour

1 teaspoon bicarbonate of soda

100ml milk

3 tablespoons natural yoghurt

3 tablespoons granulated sugar, for the topping

a 900g loaf tin, greased  greaseproof paper or non stick baking parchment

makes 1 large loaf cake

1. Preheat oven to 180c (350f). Prepare cake tin.

2. Cut orange in half. Save one half for the topping. Remove pips from the other half and cut into 8 pieces. Put pieces, as they are with skins on, into a food processor or blender. Run machine until the orange is chopped into very small pieces. Add orange to mixing bowl.

3. Add soft butter, sugar and eggs to bowl with orange.

4. Sift flour and bicarbonate of soda into the same bowl. Then add milk and yoghurt. Beat with a wooden spoon or electric mixer on speed 1, until well combined.

5. Spoon mixture into prepared cake tin, and spread surface evenly.

6. Bake for about 50 minutes, test with a skewer. If skewer has mixture on it bake for another 5 minutes. Remove from oven.

7. While cake is baking, make the topping. Squeeze the juice from the remaining half of the orange, into a small bowl. Add the granulated sugar and stir to make a syrupy glaze.

8. While cake is still hot, prick holes all over the surface. Drizzle glaze over the top so it trickles into the holes. Leave until completely cold before removing from tin. Store in an airtight container and eat within four days!

This cake is so delicious! Make it today!!

This is actually the cake for May, and I did bake it yesterday, but couldn't get a picture! Stay tuned for June's yummy offering.

x Shara