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Courgette Loaves |
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Expect 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
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Pre-heat the oven to 180ËšC/Fan 160ËšC/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.
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Mary Berry's Baking Bible is published on 3rd Sept 09 by Ebury, ISBN 978-1-846-07785-2 |
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