Thursday, October 13, 1994



This moist, decadent cake is reminiscent of carrot cake. The courgette adds a delicate texture and pleasant, mild flavour. It sounds crazy but it works! Serves 6-8

115 g butter • 2 eggs
125 ml vegetable oil • 1 tsp vanilla extract
300 g sugar • 4 tbsp cocoa
350 g flour • 1 tsp bicarbonate of soda
1/2 teaspoon ground cloves • 1/2 teaspoon cinnamon
125 ml soured milk (just add a teaspoon of vinegar or lemon juice to regular milk!)
200 g semisweet baking chocolate, chopped roughly
2 small courgettes, grated

Preheat the oven to 180°C/350°F and grease a large baking pan. Cream the butter and eggs together. Once they are creamy, gradually add the sugar, vanilla and oil. Blend or sift the dry ingredients together in a separate bowl and gradually add to the butter mixture. Then slowly blend in the soured milk. Add the chocolate pieces and grated courgette. Bake for 40-50 minutes or until a knife inserted into the cake comes out clean. Enjoy hot from the oven or let cool and devour later.

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Re:   John