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 powder together in another bowl. Stir in the chopped chocolate.
Pour in the wet ingredients and stir till combined. Pour into the bundt tin and bake for 50-60 mins .

Leave to cool in the tin on a wire rack, then turn out carefully.

When cake is cool, make the topping. Put the chocolate pieces in a bowl. Heat the cream in a pan till it just bubbles then pour over the chocolate. Leave to stand for a minute then whisk it till the chocolate has melted,

Drizzle over the cake.

This is a lovely moist cake. It has a soft crumb and the chocolate pieces still have texture. The ganache topping gives it an indulgent feel. I managed to get the cake out in one piece this time, but have had disasters before when using this tin! Make sure you spray it with cake spray thoroughly or grease and flour it well. Am going to make it in a loaf tin next.


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.

Gratin de choux-fleur

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