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Courgette LoavesExpect this cake to have a sugary top, which is quite normal.Freeze one of the loaves and store the second one in the fridge. Serve sliced and buttered, or spread with low-fat soft cheese. Ingredients: 3 large eggs 250ml (9½ fl oz) sunflower oil 350g (12 oz) caster sugar 350g (12 oz) courgettes (or small marrow), grated 165g (5½ oz) plain flour 165g (5½ oz) buckwheat flour 1 level teaspoon baking powder 2 level teaspoons bicarbonate of soda 1 level teaspoon ground cinnamon 175g (6oz) raisins 150g (5oz) chopped walnuts Method Pre-heat the oven to 180˚C/Fan 160˚C/Gas 4. Grease two 900g (2lb) loaf tins then line the base of each tin with baking parchment. Measure all the ingredients into a large bowl and mix well to make a thick batter. Pour into the prepared tins.Bake in the pre-heated oven for about 1 hour or until the loaves are firm and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack. Store in the fridge and use within 3 weeks. Mary Berry's Baking Bible is published on 3rd Sept 09 by Ebury, ISBN 978-1-846-07785-2 Back to the recipe page |
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