It seems there is no other way to raise money for charity than organise a bake sale making it very difficult to stick to a healthy eating diet. Usually they’re also accompanied by a raffle. The latest one at work was no different. Although take a look at this raffle prize. Impressively constructed by one of the canteen staff or so I’m told!
On this occasion money was raised for a charity that supports the armed forces and their families which I used to inspire my baking contribution. My interpretation of the theme emerged as a courgette cake. The speckled green flecks throughout the sponge screams forest army green but to ensure there was no doubt about it I covered it in camouflage cream cheese icing.
Everyone that got to try it, raved on about it. I still get compliments about it but that may be because they’re trying to make conversation but don’t really know what else to say to me. However, I think it’s because I used gluten free potato flour which I have noticed people seem to really enjoy eating. Plus the gluten free flour is better at soaking up the extra moisture from the courgette to leave a perfectly moist cake.
If you’d like to try it for yourself you’ll need the following for a 20cm square cake:
- 2 medium – large courgettes, grated using course side of grater
- 2 large eggs
- 125ml vegetable oil
- 150g caster sugar
- 225g self-raising flour/potato flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 200g cream cheese
- 100g icing sugar,
- juice of 1 lime
Then combine eggs, oil and sugar in bowl. Sieve in flour, bicarb of soda and baking powder and beat until well combined. Stir in the courgette. Pour into the tin and bake for 30 minutes until slightly browned and firm to touch.
Doesn’t it look army-y??
Once cooled I camouflaged it with coloured cream cheese icing on top although I would not recommend you do this. Perhaps use couloured fondant icing. Let me show you why…
It ain’t pretty. Then again your skills with a palette knife are probably a lot better than mine. Still delicious! Alternatively you could bake the batter in 2 sandwich and use lime curd to layer the cake.
This post seems to be aptly timed as a colleague has kindly brought in some of his home-grown produce. Although this ‘courgette’ should be showing at a country fair. Have you seen one as big as this?
Compared to an apple.
Still can’t grasp how big it is? This is me holding it, more like cradling it like a baby!!
Do you have any courgette recipes for me to try?