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This weeks recipe is.....

Method

 

Set fan oven to 180°C, line the base of the  loaf tin with greaseproof.

 

Beat together the butter and sugar till light and fluffy.

 

Grate the courgette on a coarse setting, pat dry with some kitchen roll to remove excess moisture.

 

Add the egg and beat well.

 

Stir in the flours, cocoa and baking powder.  Then stir in the courgette.  Spoon the mixture into the tin.  Level the top with a spoon.

 

Bake for  15-20 minutes, or until well risen, firm and a skewer comes out clean.

 

Allow to cool for 5 minutes then remove from the tin onto a cooling wire.

 

Prepare the topping, by mixing the icing sugar, with the lemon or water.  To form a thin icing.

 

Make a couple of mini courgettes to decorate the top of the cake.  Drizzle over the icing and place on your mini courgettes.

 

Chocolate Courgette Cake

 

Loaf Tin size 15cm x9cmx 4cm

35g Butter softened

35g Granulated Sugar

25g ½ an Egg

40g Grated Courgette

5g Cocoa

20g Self-raising Flour

20g Wholemeal Flour

¼ teaspoonBaking Powder

 

Drizzle Icing Topping

2 tablespoonsIcing Sugar

1 teaspoon    Lemon Juice or Water

Fondant Paste for mini Courgettes