Readers, I’m feeling a bit apprehensive about posting
this. It’s a cake with vegetables. Buuut, we eat carrot cake without blinking an
eye, so I’ll give this a bash.
Dr Oetker got in touch with me to ask me to take part in
their healthier summer baking series. I
have another post to do later on, but this is round one!
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Thanks Dr Oetker! |
So, lemon courgette cakes.
Surprisingly good. The courgette adds
moisture to the sponge and with only 60ml veg oil as your fat, it’s better than
being butter laden.
My hot tip is to grate the courgette using the fine side
panel of the grater – it’s nicer for the texture of the cake and prevents lumps
of courgette in the sponge. The mix is
quite runny, but don’t fret – 25 minutes gives a decent rise in the oven.
I’ll definitely be trying these again soon (and at 177
calories per cake including frosting, they are practically guilt free).
Happy Baking!
Lemon & Courgette Cupcakes
Ingredients for the Cakes:
175 g Plain Flour (6 oz)
Dr. Oetker Baking Powder Sachet (1 tsp)
115 g Caster Sugar (4 oz)
150 g Courgette (5 oz) grated
Medium Eggs x 2 beaten
60 ml Sunflower Oil (4 tbsp)
To Decorate:
200 g Light Cream Cheese (7 oz) 3% fat
30 g Icing Sugar (2 tbsp)
Lemon Zest
Method
- Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Baking Cases. Sift the flour and Baking Powder into a bowl and stir in the sugar.
- Make a well in the centre of the mixture and add the courgette, eggs, oil and Sicilian Lemon Extract. Mix until well combined.
- Divide the mixture between the Baking Cases and bake for
about 25 minutes until risen, lightly golden and firm to the touch. Transfer to
a wire rack to cool completely and store in an airtight container for 24 hours
to allow the flavour and texture to develop.
Sift in dry ingredients
Finely grate courgette
Ta da! Out of the oven! - To decorate, put the soft cheese in a bowl and beat with a wooden spoon to soften. Sift the icing sugar on top and add the Madagascan Vanilla Extract. Mix together until well blended.
- Spread a little soft cheese topping over each cake and sprinkle with lemon zest. Your cakes are now ready to eat and enjoy!
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