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Courgette Loaves |
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Expect this cake to have a sugary top, which is quite normal.
Freeze one of the loaves and store the second one in the fridge.
Serve sliced and buttered, or spread with low-fat soft cheese.
Ingredients:
3 large eggs
250ml (9陆 fl oz) sunflower oil
350g (12 oz) caster sugar
350g (12 oz) courgettes (or small marrow), grated
165g (5陆 oz) plain flour
165g (5陆 oz) buckwheat flour
1 level teaspoon baking powder
2 level teaspoons bicarbonate of soda
1 level teaspoon ground cinnamon
175g (6oz) raisins
150g (5oz) chopped walnuts
Method听
Pre-heat the oven to 180藲C/Fan 160藲C/Gas 4.
Grease two 900g (2lb) loaf tins then line the base of each tin with baking parchment.
Measure all the ingredients into a large bowl and mix well to make a thick batter. Pour into the prepared tins.Bake in the pre-heated oven for about 1 hour or until the loaves are firm and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack. Store in the fridge and use within 3 weeks.
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Mary Berry's Baking Bible is published on 3rd Sept 09 by Ebury, ISBN 978-1-846-07785-2 |
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