Courgette and raisin loaf

This new teatime favorite keeps well for up to 5 days in an airtight container.

Description: Courgette and raisin loaf

Courgette and raisin loaf

Preparation time: 30 minutes

Cooking time: 1 hour 30 minutes

Serves 10

Easy/prepare ahead/freeze (cake only)

150g (5oz) Plain Flour

150g (5oz) Caster sugar

1tsp Cinnamon

1/2tsp Baking Powder

1/2btsp Bicarbonate of Soda

250g (9oz) Courgettes, Grated

150g (5oz) Raisins

150g (5oz) Sultanas

75g (3oz) pecans, toasted and chopped

2 free-range Eggs, lightly Beaten

130ml (41/2fl oz) olive oil

1tsp Vanilla extract

For the Icing

200g (7oz) Icing sugar, Sifted

Finely grated zest and juice 1 Lemon

You will need

900g (2lb) loaf tin, oiled and base lined with baking parchment

1.    Heat the oven to 180 C, 160 C fan, 350 F, gas 4. In a large bowl combine the flour, sugar, cinnamon, baking powder, bicarbonate of soda and a pinch of salt. Add the courgettes, raisins, sultanas and pecans. In another bowl, whisk the eggs with the oil and vanilla extract, then combine with the dry ingredients. Pour into the loaf tin and bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted comes out clean. Allow to cool slightly, then remove from the tin to cool completely on a wire rack.

2.    To make the icing, mix the icing sugar, most of the lemon zest and the Juice together until smooth, very thick and glossy. Spread over the top of the cooled cake and allow it to drizzle down the sides. Scatter with the remaining lemon zest and serve.

Per serving: 426 calories, 16g fat (2g saturated), 70g carbohydrate

Victoria sponge whoopies

These are the perfect little sweet treats, which allow you to keep portions small.

Description: Victoria sponge whoopies

Victoria sponge whoopies


Preparation time: 30 minutes

Cooking times: 15 minutes

Makes 12

Easy/prepare ahead/freeze (sponge only)

100g (4oz) unsalted butter, Softened

100g (4oz) Golden Caster sugar

1tsp Vanilla Extract

2 large free-range Eggs, Beaten

100g (4oz) Self-Raising Flour, Sifted

100ml (4fl oz) double Cream (or 2% Greek yogurt)

12tsp Blackcurrant jam

You will need:

24-hole mini muffin tin, very well oiled

1.    Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Beat together the butter, sugar and vanilla extract until light and fluffy, then gradually add the eggs, whisking all the time. Fold in the flour with a pinch of salt and divide between the muffin tin.

2.    Bake in the middle of the oven for 10 to 15 minutes until well risen, golden brown and springy to the touch. Leave to cool in the tin for 10 minutes, then remove to a wire rack to cool completely. If some of them have ballooned, cut the tops off with a serrated knife, so they're flat.

3.    Spread the jam on one half of the cakes. Whip the double cream or yogurt to firm peaks and spread on the top of half the cakes, then sandwich them together to form mini Victoria whoopie pies.

Per whoopie: 97 calories, 6g fat (4g saturated), 9g carbohydrate

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