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