Caraway, Pecan and Apple Courgette Cake


IMG_2331Yes, another courgette cake and VERY different to the last.  This is based on a recipe I found from Valentine Warner with a few tweak which makes it even better in my opinion.  So much so that I’ve just baked this as my birthday cake 🙂

Unlike the previous Courgette cake recipe, this uses butter rather than oil and loses some of the liquid from the veg so gives a thicker batter.  I cook this is a single loose bottomed cake tin, but you could use 2 sandwich tins and reduce the cooking time

Warning! Make sure that the cream is quite thick. If you have particularly large, juicy apples this may make the cream a bit too sloppy in which case add a little extra cheese or butter and chill

A terrific mix of flavours and textures, with the courgette ensuring this cake is nice and moist.  This is not a cake for polite slices with a cup of tea – you’re going to need a fork.  The crunchy oat topping is a nice touch, but can easily catch in a frying pan. Next time I’m going to experiment making this in an oven on some silicon sheeting

Makes 1 * 20cm cake

Ingredients

For the cake:

  • 250g Courgette, grated
  • 100g Self Raising Flour
  • 100g Plain Wholemeal Flour
  • 175g Caster Sugar
  • 1tsp Baking Powder
  • 200g Butter, chopped
  • 3 medium Eggs
  • 50g Pecan Nuts, roughly chopped
  • 2 tsp Caraway Seeds

For the cream:

  • 3 Eating Apples, peeled, cored and grated
  • 2 tbsp Sugar
  • 1/2 tsp Cinnamon
  • 100g Butter
  • 250g Mascapone Cheese

For the topping:

  • Rolled Oats
  • 4 tbsp Sugar

Method

  • Take the grated courgette and wrap in a clean tea towel. Set aside on the draining board until required
  • Place the flours, sugar, baking powder, butter and eggs into a mixing bowl and beat well – this is easiest in an electric mixer
  • Mix well for a few minutes and add in the nuts
  • In a small pan roast off the caraway seeds for a couple of minutes taking care not to burn.  Turn into a pestle and mortar and lightly bash to bruise the seeds (do not grind into a powder) then add to the cake batter
  • Give the courgette a light squeeze to loose some, but not all of the liquid then add this to the batter too.  Continue to mix until well combined
  • Line a deep, loose bottomed 20cm cake tin with greaseproof paper and pour in the batter
  • Bake for approx 45-50mins at 160oC Fan, (or 180oC) until golden & cooked through so a skewer can be remove cleanly
  • Once cooked remove the cake from the tin and allow to cook fully on a wire rack
  • Meanwhile make the cream by heating the grated apple, sugar and cinnamon
  • Bring to a simmer (add a splash of water if too dry) and cook gently until soft and all of the liquid has evaporated – you should be left with a stiff puree. Set aside to cool
  • When the apple mixture is fully cooled beat in the butter and mascapone then blitz with a hand blender to get a smooth cream.  This should be thick and spreadable, so chill until required
  • For the topping, sprinkle a later of rolled oats onto the bottom of a frying pan and stir in the sugar
  • Heat the pan to met the sugar and coat the oats evenly in the caramel. Take care not to burn the sugar or the oats!  Once done, turn out on to a sheet of silicon paper to prevent further cooking and allow to cook
  • TOP TIP: Add a cup of water to the frying pan at this stage and bring to the boil to clean off any remaining caramel
  • Take the cooked cake and carefully cut into 2. Take the ‘top’ off and set aside
  • Spread 2/3rds of the apple cream onto the middle of the cake and replace the top
  • Spread the remaining cream over the top then sprinkle the cooked caramel oat mixture over the top
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One Comment Add yours

  1. Sophie33 says:

    Yummmmm,…Another must try,….for sure. Yummy! 😋

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