It was my birthday a couple of weeks ago. Every year since I entered adulthood I would go out and buy myself a birthday cake. Well, I would buy a cake. Chocolate tart, Swiss chocolate roll, a small chocolate gateau from Patisserie Valerie.... you see, all chocolate based! So this year I had a change of heart. I did not a chocolate cake anymore. I wanted something else. I wanted something easy yet tasty. As I like baking I thought it would be a great idea to bake my own birthday cake for a change. So after researching recipes for hours online, I opted for an Angel food cake. This is a fat free cake which is very light and airy and only takes minutes to make.
Friday 21 November 2014
HARRY EASTWOOD'S COURGETTE AND CHOCOLATE CAKE
I know, it does sound odd! But you know me - always willing to try out a new recipe, no matter how weird it is!
I came across it in a Waitrose magazine back in September 2013. At the time they had a campaign about putting veg in cake. There were three recipes in total and I finally came round to having a go at this one.
I agree with the author - courgette and chocolate might seem an odd choice of flavour combination but you end up with a very dark, rich squidgy cake
I came across it in a Waitrose magazine back in September 2013. At the time they had a campaign about putting veg in cake. There were three recipes in total and I finally came round to having a go at this one.
I agree with the author - courgette and chocolate might seem an odd choice of flavour combination but you end up with a very dark, rich squidgy cake
A FRENCH CLASSIC WITH A TWIST - CLAFOUTIS WITH PEACHES
This is a twist of the French classic Clafoutis with cherries. A very simple and easy recipe to make, it is a great dessert for children as well as adults. It is airy and light and only took 15 minutes to make (plus 40-45 minutes baking time). You can use any fruit you like, including frozen (you don't need to defrost).
You need 400-500 gr of fruit (I used 2 cans of sliced peaches, drained).
4 eggs
300ml milk
80gr butter
85gr sugar
30gr flour (plain or self-raising)
1tsp vanilla essence
a handful of chopped walnuts (optional)
Preheat your oven to about 175 degrees (fan-assisted).
Butter an ovenproof dish well. Assemble the fruit so the dish is fully covered.
Melt the butter in the milk over low heat. You don't need to stir if using a Teflon covered saucepan.
In a medium sized bowl mix the sugar, flour and chopped walnuts if using. Whisk in the eggs, one at a time. Add the milk mix slowly whilst continuing to whisk. Add the vanilla essence.
Pour over the fruit.
Put in the oven and bake for 40-45 minutes until golden brown on top and set in the middle.
The dessert puffs up in the oven but goes down once its cooled.
Serve cold.
You need 400-500 gr of fruit (I used 2 cans of sliced peaches, drained).
4 eggs
300ml milk
80gr butter
85gr sugar
30gr flour (plain or self-raising)
1tsp vanilla essence
a handful of chopped walnuts (optional)
Preheat your oven to about 175 degrees (fan-assisted).
Butter an ovenproof dish well. Assemble the fruit so the dish is fully covered.
Melt the butter in the milk over low heat. You don't need to stir if using a Teflon covered saucepan.
In a medium sized bowl mix the sugar, flour and chopped walnuts if using. Whisk in the eggs, one at a time. Add the milk mix slowly whilst continuing to whisk. Add the vanilla essence.
Pour over the fruit.
Put in the oven and bake for 40-45 minutes until golden brown on top and set in the middle.
The dessert puffs up in the oven but goes down once its cooled.
Serve cold.
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