Showing posts from February, 2020

Chocolate Chip Courgette Bundt Cake

I'm never too sure about veg in cakes. I quite like carrot cake, but didn't like the parsnip one my friend made, and courgettes, well I haven't really used them. So I was surprised to find that they were an ingredient in a delicious cake someone brought for a social evening recently. I asked for the recipe and this is it! For the cake: 2 large eggs, 80ml runny honey,100g soft brown sugar, 120ml veg oil, 2 tspn vanilla extract, 100g vanilla yoghurt, 1 tspn bicarb, 1 tspn baking powder, 260g plain flour, 2 small courgettes, grated, 100g milk chocolate [chopped roughly] Ganache: 50g milk chocolate, broken into pieces and 50ml double cream Preheat oven 160C/gas3                        Thoroughly grease and flour a large bundt tin  - make sure you do the corners. Put the tin on a baking tray. Whisk the eggs, honey, sugar, oil, vanilla and yoghurt together. Squeeze any excess water out of the courgettes and add to the bowl. Mix well. Sift the flour, bicarb and baking p

Apricot and Almond Tart

A quick and easy recipe to use up a large tin of apricots I found in the back of my store cupboard. In season you could use fresh apricots. You need: a pack of shortcrust pastry [or of course, make your own] a large tin of apricots [or 500g of fresh] 75g soft butter 75g caster sugar 75g ground almonds 1 egg flaked almonds to decorate Preheat oven 200C/gas6                      A 24cm tart tin Roll the pastry out to fit the tin then put into the fridge. Take apricots out of tin and pour off the liquid. If using fresh, wash them, remove the stones and cut in half. Mix the butter, sugar, ground almonds and egg together to make a batter. Pour this into the tart tin. Arrange the apricots on top and bake for 30 mins. Take out of the oven and sprinkle flaked almonds on top then put back in oven for 5 mins. The tart can be eaten warm or cold. It was good eaten with some vanilla ice cream. You could use other fruits instead of apricots, maybe apples or pears.