Nigella Lawson Courgette Cake Food

COURGETTE CAKE WITH LEMON CURD & CREAM CHEESE ICING

Steps:

• Preheat then oven to 160°C (fan assisted, 180ºC non fan). Grease and line two 8 inch round cake tins
• Rinse the courgettes and then grate them using a coarse grater
• Put eggs, oil and sugar into a bowl and mix until creamy
• Add the flour, bicarbonate of soda and baking powder. Stir in the grated courgette
• Divide the mixture into the two tins and bake for 25-30 minutes until golden and a cocktail stick comes out clean
• Leave to cool for approx 30 minutes and then remove from the tins and allow to cool completely on a wire rack
• Turn one of the cakes upside down on a plate and spread the lemon curd onto it
• Beat the cream cheese and icing sugar together until completely combined and smooth
• Once combined, add the lime juice. Pour the icing onto the cake and smooth to cover the cake
• Scatter with the chopped pistachios

NIGELLA LAWSON CHOCOLATE CHESTNUT CAKE ( GLUTEN FREE )

Steps:

• Preheat the oven to 180 degrees C, gas mark 4. Grease a 23 cm spring form or cake tin.
• Break the chocolate into pieces and melt in the microwave or in a double boiler (au bain-marie), and set aside.
• Whisk the egg whites with a pinch of salt until stiff, but not dry.
• In another bowl, whisk butter and chestnut puree with the sugar. Gradually whisk in the egg yolks, then add the rum and chocolate.
• Stir in a dollop of the egg white, whisk well to mix everything together, then carefully fold the rest of the egg white in the chestnut mixture.
• Pour the batter into the tin and let bake for 40 to 60 minutes. You could do the toothpick test, but it should not come out completely clean. Let the cake cool in it's tin on a rack before you unmold it on to a plate.
• Decorate with whipped cream and candied chestnuts.