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Post by veggardener on Aug 31, 2006 9:07:33 GMT
OK! For those who didn't like the idea of beetroot in a cake - how's about this one:
Courgette Cake
Ingredients
• 8 oz plain wholemeal flour
• 2 teaspoons baking powder
• 1 teaspoon bicarb of soda
• 1 teaspoon salt
• 8 oz soft brown sugar
• 1 oz walnuts or pecans chopped
• 1 oz sultanas
• 6 oz (2 bananas) ripe banana mashed
• 3 large eggs (beaten)
• 8 oz finely grated courgette (no need to peel)
• 5 fl oz sunflower oil
Method
Sift flour, baking powder, bicarb and salt into large bowl.
Add sugar, nuts and sultanas.
Mix well, then add mashed banana and beaten eggs.
Stir in grated vegetables and oil.
Beat mixture thoroughly for one minute (it will be slightly lumpy).
Butter (or line with greaseproof paper) a 9in cake tin (or a large loaf tin).
Put mixture into tin and bake for 1 hour at gas mark 4 (350 F/175 C) until skewer comes out clean from centre of cake.
*You can use half carrots/ half courgettes. Can also top with sweetened cream cheese (but cake is sweet enough anyway).
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Post by Deleted on Aug 31, 2006 10:12:07 GMT
I knew they would have to be useful for something ;D
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Post by Margi on Sept 2, 2006 19:45:34 GMT
LOL! David, are you just doing this to make me feel poorly???
Margi xxx
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Post by veggardener on Sept 3, 2006 8:34:10 GMT
Oh Margi! Another blank??  Am I to be forever banished from those good books???  |
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Post by Margi on Sept 3, 2006 10:26:42 GMT
Awww David - I thought you knew! It's only the fact that you're in my good books so very securely that makes me able to tease you like this...
Having said that, it's what's coming next I worry about - Cabbage cupcakes? Parsnip fondant fancies?? Kohl rabi and broad bean scones???
Margi xxx
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Post by veggardener on Sept 3, 2006 11:21:19 GMT
Margi! I can only think that your avatar is agitating me and thus is suppressing any culinary ideas to tempt you with.  I think of Rochdale and only curry comes to mind - I'm not too hot with them! I'm working on an auburgine idea for you - at least if you don't care to eat, you'll like the colour.  |
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Post by anneliesje on Sept 3, 2006 11:37:51 GMT
Hi David,
I've been reading your recipe and I wonder what this bicarb of soda is. I saw this also in some recipes from Nigella Lawson's book (translated), but I have no clue where to go looking for this.
I have baked before, but never came across this ingredient before. It sounds to me like something you put into water so it sparkles.
Help.
Why can't I insert smileys? Can't find them, anyway it should be a <desparateoverworkedandstressedhousewifesmiley>
<hug>
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Post by Margi on Sept 3, 2006 11:47:51 GMT
Hi David
Rochdale and curry??? How strange... I've never made the association... My old stamping ground of Bradford, maybe, but Rochdale??? Black pudding, perhaps... or possibly even tripe... (makes you glad to be a veggie!) Having said that, my mushroom curry is rather nice...
Anyway, I'm looking forward to the aubergine dish with some anticipation - make sure it's got mushrooms in, as it has been said that I think a meal without a mushroom is a meal wasted! (Cornflakes and mushrooms - yummy!)
Margi x
PS - As regards my avatar, that's your competition for my affections - I'm sorry if he's putting you off, but if you can't stand the heat...
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Post by Margi on Sept 3, 2006 12:10:33 GMT
Anneliesje - I've seen it listed in American cookbooks as Baking Soda - and yes, you do put bicarb in water dispensers to make it fizzy - preferably not those ones at work with the big bottles in though...!
Margi x
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Post by veggardener on Sept 3, 2006 14:06:45 GMT
Hello A
First of all 'bicarb' is short for 'bicarbonate'. It's freely available here in the UK under the name of Bicarbonate of Soda.
I've managed to dig-up the following information for you, I hope you find it useful:
“Bicarbonate of Soda.
This commercially produced white powder is an alkaline substance used primarily as a raising agent. It reacts when mixed with acid foods such as lemon juice, buttermilk and cream of tartar, or with boiling water, creating carbon dioxide or air bubbles.
Bicarbonate of Soda is often used in addition to baking powder to further boost the raising properties of cake mixes and so on. On its own it is an essential ingredient of recipes for Anzac biscuits, and the sweetmeat honeycomb, known in Scotland.
*Kept dry, preferably airtight, in the tub in which it was purchased, bicarbonate of soda should keep indefinitely.”
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Post by veggardener on Sept 3, 2006 14:25:37 GMT
Margi! Please forgive my unforgivable lack of knowledge of Rochdale, I've only ever visited (usually after dark) when I was dating Gracie Fields. For some reason I thought there was a large ethnic community there who may influence local cuisine. PS. You're avatar is winning! Would it not be possible to find one that represents you better - as mine does!  |
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Post by Margi on Sept 3, 2006 15:39:46 GMT
Happier up against this one, David???
M x
I don't know... the things I do...!
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Post by veggardener on Sept 3, 2006 17:21:34 GMT
Thank you Margi! I do mean & moody.  Never quite sussed what the other guy was doing.  |
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Post by Margi on Sept 3, 2006 17:38:17 GMT
Oh David!
It's Edward Scissorhands doing large-scale topiary - probably impressive even if you don't fancy him! Check it out sometime...
I'm glad you feel less threatened though!
Margi x
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