Mary Berry Date And Walnut Cake Food

COURGETTE LOAF CAKE

Courgette loaf cake image

Use up a garden glut in this sweet, spiced sponge loaf - the hidden veg keeps it moist and walnuts add crunch

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 13

Ingredients

butter , for the tin
2 large eggs
125ml vegetable oil
85g soft brown sugar
350g courgette , coarsely grated
1 tsp vanilla extract
300g plain flour
2 tsp cinnamon
¼ tsp nutmeg
½ tsp bicarbonate of soda
½ tsp baking powder
85g walnut , roughly chopped
140g sultana

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.

Nutrition Facts : Calories 457 calories, Fat 25 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium

DATE AND WALNUT CAKE

Date and walnut cake image

This old-fashioned favourite is proof that you don't need to invent new recipes in order to eat healthily. Despite being very low in fat it has a lovely light, moist texture, thanks to the dried dates, and makes a pleasant alternative to a conventional fruited cake. It's delightfully easy to make, and keeps well too.

Provided by Pieniash

Time 1h35m

Yield Serves 10

Number Of Ingredients 0

Ingredients

Steps:

Place the dates in a bowl with the butter and bicarbonate of soda. Pour over the boiling water and stir until the butter has melted. Set aside to cool.
Preheat the oven to 180ºC (350ºF, gas mark 4). Lightly grease an 18 cm (7 in) round deep cake tin and line the bottom with baking parchment.
Place the sugar and eggs in a large bowl and beat well to combine. Add the cooled date mixture, then sift in the flour, baking powder, mixed spice and salt. Add the walnuts and stir together until thoroughly mixed.
Pour the mixture into the prepared tin and level the top. Bake for 1-1 1/4 hours or until the cake is risen and nicely browned and a skewer inserted in the centre comes out clean.
Turn out onto a wire rack and leave to cool. The cake can be kept, wrapped in foil or stored in an airtight container, for up to 5 days.

MARY BERRY'S MAPLE SYRUP CAKE

Mary Berry's Maple Syrup Cake image

Mary Berry is one of the queens of baking in the UK and this is what she calls her Canadian inspired cake. Sounds very yummy indeed.

Provided by Sarah_Jayne

Categories Dessert

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces butter, softened
8 ounces brown sugar
1 orange, zest of
4 eggs
3 1/2 ounces maple syrup
12 ounces self-raising flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 1/2 ounces pecans, chopped
15 7/8 ounces heavy cream
2 tablespoons maple syrup
1 orange, zest of, shredded

Steps:

You will need a deep, round, 8 inch cake tin.
Lightly grease the cake tin and line the base with a circle of nonstick baking parchment.
Pre-heat the oven to 325.
Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon.
Stir in the chopped pecan nuts.
Spoon the mixture into the prepared cake tin and level the surface.
Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch.
Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
Whip the cream until it just holds its shape and then fold in the maple syrup.
Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides.
Decorate the top with the shredded orange zest.
Store in the refrigerator.

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