Leftover Recipe 3 - Courgette and Orange Cake

Courgette and Orange Cake

Ingredients

350g whole courgettes, 200g soft brown sugar, 125ml sunflower oil

3 large eggs lightly beaten, grated zest of 1 orange,1 tsp vanilla extract

100g sultanas, 300g self raising flour, 1 tsp baking powder

for the frosting: 200g full-fat cream cheese, 100g icing sugar sifted, good grating of orange zest

Method

Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy). Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don’t overmix. Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack. Meanwhile, beat the cream cheese with the icing sugar (don’t overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.

Leftover Recipe 2: Tomatoe Cake

Tomatoe Cake

Ingredients

1 cup dark brown sugar, 1/2 cup shortening, 2 eggs

3 cups all-purpose flour, 2 teaspoons baking powder,

1 tsp baking soda, 1 tsp nutmeg, 1 tsp salt, 2 cups peeled, seeded, and chopped ripe tomatoes, 1 cup nut mix.

Preparation

Preheat the oven to 180 F. Grease and flour a 13x9-inch baking pan. In a large bowl, combine the sugar and shortening and mix until creamy. Add the eggs, beating after each. In a separate bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Sift the dry ingredients into the creamed mixture and stir to blend. Add the tomatoes, nuts, dates, and raisins and stir thoroughly. Pour the batter into the prepared pan.

Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool.

 

The final result - fluffy sweet cake perfect with afternoon tea!
Many thanks to Crumbs Bakes who cooked this for us :)