7/29/2019

Chocolate, Peanut Butter and Courgette Loaf Cake

I went to tea with a friend recently and she'd made this loaf cake. If you're on a diet, look away now! It involves chocolate, peanut butter and courgettes, but you wouldn't guess about the courgettes as they add moisture but no flavour. The negative bit is that you use several bowls, but the end result is well worth it!

So for the loaf you need: 
2 small courgettes grated [leave the skin on], 2 eggs, 80ml honey, 120ml vegetable oil, 100g soft brown sugar, 2 tspn vanilla extract, 1/2 tspn bicarb, 1 tspn baking powder, 200g plain flour, 75g smooth peanut butter, 1/2 tspn instant coffee, 25g cocoa, 50g chocolate cut into pieces and 25g chocolate melted with 25g smooth peanut butter.

Preheat oven 170C           Line a 900g loaf tin with baking paper

In bowl A mix together the courgettes, eggs, honey, oil, sugar and vanilla extract.
In another bowl B sieve the flour, baking powder and bicarb together, then add to the batter.
In yet another bowl, C, pour half the batter and add the peanut butter to it. 
Add the cocoa, coffee and chocolate pieces to bowl B and mix well.
Put alternative spoonfuls of the batter into the loaf then swirl together using a knife.
Bake for about an hour then leave to cool on a wire rack in its tin.
When it's cool, take the loaf out of the tin and drizzle the chocolate and peanut butter mix on top.
It's delicious, and I love the texture of the mixture. It's moist with a soft crumb, and the different flavours mingle well. The topping sets like fudge. An indulgent treat, occasionally!

7/17/2019

Blueberry Streusel Cake

There are lots of blueberries around at the moment and I love them.
I've been eating some every morning with my cereal, but decided I wanted to make a cake. This is one of our favourite loaf cakes, but with a streusel topping. The original recipe was from an American website so has been converted from cups - hence the odd amounts. I've tweaked the recipe because it had way too much sugar in the cake. I like making cakes with oil - makes me think they're healthier!

So, preheat oven 190C/gas5

Grease a 900g loaf tin.

Put 80g granulated sugar in a bowl with 60ml sunflower oil. Mix together with an electric mixer, then add 1 egg, 250ml milk and 1 tspn vanilla extract and beat till smooth and creamy. Fold in 280g plain flour which has been sieved with 3 tspns baking powder. Mix to a batter without lumps. 
Put 220g blueberries in a bowl and add 1 tbspn flour and coat the berries with it. Then gently fold the blueberries into the batter.
Pour into the tin and smooth top [ batter should fill about 2/3 of the tin or it will overflow when baking]. Mix 60g granulated sugar with 50g flour and 50g butter and rub in to make the streusel. Sprinkle this over the batter and bake for about 50mins-1hr. After about 30 mins I covered the top with foil to stop the streusel burning. Cool on a wire rack.





It make a nice treat with a cuppa, and keeps for a few days in an airtight tin. I like the contrast in textures between the cake and the streusel and the softness of the fruit. If you like, you could add more topping, but for me, the ratio is just right. A nice easy cake to make.