Mary Berry Courgette Cake Food

CARROT, COURGETTE & ORANGE CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
• To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.

COURGETTE LOAF CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil and sugar, then add the courgettes and vanilla.
• In another bowl, combine the remaining ingredients with a pinch of salt.
• Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for 1 hr, or until a skewer inserted into the centre comes out clean. Leave to cool, then serve, or freeze for up to 1 month.

COURGETTE MUFFINS

Steps:

• Brush the muffin tin with oil. Ask your grown-up helper to switch the oven to 190C/ 170C fan/gas 5.
• Grate the courgettes and put them in a large bowl. Grate the apple and add to the bowl. Squeeze the orange and add the juice to the bowl.
• Break the egg into a bowl; if any bits of shell get in, scoop them out with a spoon. Stir the butter and egg into the courgette and apple mix.
• Sieve the flour, baking powder and cinnamon into the bowl. Add the sugar and sultanas.
• Mix with a spoon until everything is combined, but don't worry if it is lumpy.
• Spoon the mixture into the tin. Ask your helper to put it in the oven and cook for 20-25 mins. Cool in the tin, then spread some icing on each.

SUNSHINE CAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper.
• Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
• Divide the mixture between the two tins and bake for 25-30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling.
• To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.
• Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve.

COURGETTE CHOCOLATE CAKE

Steps:

• Prepare 25cm square cake tin by lining with strips of baking paper.
• Beat the butter and sugars until light and creamy.
• Add the eggs one at a time, with a spoonful of the flour to prevent the mixture curdling.
• Add the vanilla and yoghurt and mix well.
• Sift dry ingredients together. Stir into mixture with the grated courgette.
• Turn into prepared cake tin. Sprinkle surface with chocolate pieces if desired.
• Bake at 170 degrees centigrade for 45 minutes or until the centre feels firm and the skewer comes out clean.