Grab a Forkful of scrumptious cakes made with perfect veggies
These courgette cakes and beetroot brownies are utterly delicious...
Vegetables in cake? You must be having a laugh!
We are laughing, but only because courgette cake and beetroot brownies are utterly delicious. You'll have to try them for yourself to get in on the giggle.
This indulgently sugary cake is a sweet way to make use of your courgettes.
350g of self-raising flour
350g of caster sugar
1 tablespoon of cinnamon
1 handful of whole walnuts
175ml sunflower oil
2 teaspoons of vanilla extract
2 medium courgettes
For the icing
180g cream cheese
4 heaped tablespoons of icing sugar
Handful of finely-chopped walnuts
1. Heat the oven to 180c/160c fan/Gas Mark 4. Line a 24cm cake tin with greaseproof paper.
2. Sieve the self-raising flour into a large mixing bowl. Add the sugar, cinnamon and whole walnuts and mix lightly.
3. Measure the sunflower oil into a measuring jug. Break the eggs into the oil and mix with a fork until well-combined, before mixing in the vanilla extract.
4. Finely grate the courgettes into a colander. Use your hands to squeeze the liquid from the courgettes before adding to the oil, egg and vanilla mixture. This is an important step as you'll be left with a soggy cake if you don't get rid of that excess liquid. Yuck.
5. Pour the oil, egg, vanilla and courgette mixture into the flour and sugar mixture. Combine really well until you have a lovely thick batter.
6. Pour the batter into the prepared cake tin and bake for 40-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack and leave to cool.
7. Make your icing by combining the cream cheese and icing sugar. When the cake has completely cooled, spread all over your cake. Finish with a sprinkling of lemon zest and finely-chopped walnuts.
3 raw beetroots
100g unsalted butter
100g plain chocolate
1 teaspoon of vanilla extract
250 light muscovado sugar
100g plain flour
50g cocoa powder
50g ground almonds
Handful of roughly-chopped hazelnuts
1. Chop the beets into quarters and place in a saucepan. Cover with water and bring to the boil, simmering for 25 minutes until tender. Discard the cooking water.
2. Place the tender beets into your food processor. Break the chocolate into chunks and chop the butter into cubes. Add to the food processor - the heat from the beetroots will melt the chocolate and butter while you whizz the lot into a smooth paste.
3. Sieve the flour into a large mixing bowl. Mix in the cocoa, ground almonds and chopped hazelnuts.
4. Place the vanilla extract, muscovado sugar and eggs into a second large mixing bowl. Use an electric whisk to beat until lovely and frothy.
5. Add the beetroot and chocolate mix into the sugar and butter mixture. Stir lightly until well-combined.
6. Combine the beetroot mixture to the flour, mixing lightly until well-combined.
7. Pour the batter into a 20cm x 30cm baking dish lined with parchment paper. Cook for 25 minutes at 180c/160c/Gas Mark 4 until risen and cooked through.
8. Allow to cool completely before cutting into squares. Serve with a dusting of icing sugar.
Beetroot is our middle name at forkful - we love their earthy versatility. You'll be surprised how much you adore these beet brownies.