Wednesday, 15 September 2010

Courgette olive oil cake.... Mood = Counter Intuitive

I don't know if you have all met my friend HH over at From donuts to Delirium, but if you have not already stopped by to say hello, then you should. You will get laughter and fun and most of all good honest reports on all things foodie and also great recipes. I check her blog religiously. On one particular occasion, she had posted about a courgette cake. Yes you read it right, a courgette cake with lemon icing. Hmmmmmmm.... OK so we have all had carrot cake and other things, but for me i have never eaten nor seen a recipe for this before. It was the best thing i did that day.

I literally began obsessing about making it and was thinking how i was going to get out of a meeting to run home in time to make this before my husband came home from work. I like to do things and have them ready so he can see the finished result. It always looks so much better.


So finally my meeting was over i ran home and made this but multiplied the recipe by 2 as i knew deep down that it was going to be amazing. And boy was i right.

This was the most delicious and moist cake i have had. Olive oil is the secret ingredient. Not vegetable oil, but Olive oil. These types of chiffon cakes are just sublime and have such an exquisite taste and texture. The sheer fact that i made 2 and they were both gone in a blink of an eye says A LOT! I made the second one for my mother in law, and may i just say that she only got a slice by the time we saw her as my husband and i worked our way through it. How shameful.


Thank you HH for the wonderful recipe and i also blame you for my ever expanding waistline.....

So no for the gorgeous recipe that will not fail you.

Recipe:

3 small Courgettes, grated
240g all purpose flour
1 t baking powder
1/2 t bicarbonate of soda
1 t salt
2 t ground cinnamon
1 t ground ginger
1/2 t ground nutmeg
275g caster sugar
3 eggs
240ml extra virgin olive oil
2 t pure vanilla extract.

Glaze:

60 ml lemon juice
130g icing sugar
65g Granulated sugar



Method:

  • Put your oven to 180 degrees and begin by preparing your tin. I just grease it slightly and flour it and pour the excess out.
  • Beat the sugar eggs and olive oil together till they are nice and fluffy, approximately 3 minutes of whisking.
  • Then add the vanilla, and add the dry ingredients all at once, but mix it slowly.
  • Scrape down the sides and add the grated courgettes.
  • Once all the ingredients are incorporated, place into your baking tin, and bake for about 45-50 minutes, rotating the pan half way so you get even browning on the cake.
  • To make the icing, mix together the lemon and caster sugar and then the icing sugar and mix till smooth. 
  • When the cake is ready let it cool for about 10 minutes and then place on a wire rack. Use a pastry brush and glaze the cake.
  • Let it set and then eat it!

Cut huge slices and don't be shy to gobble this whole thing down. Fan Bloody tastic!

19 comments:

My Kitchen in the Rockies said...

I just made a very similar version of this cake and it was so moist and tasty. Cakes with olive oil are just keeper recipes.

Joudie's Mood Food said...

Arent they just divine. I cant get enough of them. I make most of my cake with oil, i just had never made with olive oil. I feel like i have been living under a rock....

Angie's Recipes said...

HH is such a sweet lady! I have always enjoyed reading her affairs with food.
The cake seems like a real beauty. I am still not used to cake-baking with olive oil...always find the aroma of the olive oil is a bit of overpowering in sweets-baking.

Heavenly Housewife said...

Thank you so much for the lovely stuff u said about me daahling, I am so flattered :D *kisses*, I am so glad you liked the cake. Maybe now you will love baking with olive oil as much as I do. These type of cakes are my total favourites!
For my best cake evaaaaa though, this was my absolute favourite (another olive oil cake):
http://www.donutstodelirium.com/2010/04/ottolenghi-apple-and-olive-oil-cake-with-maple-cream-cheese-frosting/
*kisses* HH

Zahra said...

olive oil cake? interesting....lol
at least its healthy :)

thanks for the lovely comment btw!

Jess @ Bakericious said...

this sound like a healthy cake.

scrambledhenfruit said...

This looks tasty! Just the thing for to have with coffee or tea.

Sanjeeta kk said...

Lovely texture for this perfect olive cake! Nice to have come across your site, hope to come for more soon.
Best wishes.

A SPICY PERSPECTIVE said...

Love, love, love olive oil cakes! This looks delightful!

5 Star Foodie said...

This cake looks and sounds amazing! Love the icing!

Rosa's Yummy Yums said...

That cake is beautiful! It looks so moist and delicious. I love the icing too...

Cheers,

Rosa

Anna Johnston said...

OK, this is a new one for me too. I've never made a Courgette Olive Oil cake. Love O.O., so its got me curious & must try this today.

Chef Dennis said...

vegetables and cake!!!! its a win-win recipe, you can haver your cake and not feel guilty because your getting your veggies with it too! isn't amazing how little we think about adding different items to baked goods, here is one instance where it really paid off! That lemon glaze was perfect to compliment the cake!

Ellie (Almost Bourdain) said...

The cake sounds lovely and I am sure it tastes divine!

Prerna@IndianSimmer said...

My not very good at making cakes and adding tons of butter to it makes it even worse for me to try. This recipe looks really appealing to me. Gotta give it a try!

Juliana said...

Wow, what a tasty cake...looks very moist and full of flavor from the spices...and I love the lemon glaze...just perfect :-)

tasteofbeirut said...

We get a lot of courgettes from the garden and of course our own olive oil and I have no excuse not to try this cake! I have seen it on donuts and delirium blog and now you are vouching for it, so presto in the kitchen I go.

M. said...

I marked this recipe off her blog as well...looks so delicious, will have to make it one of these days :)

Maria said...

Delicious! I love cake recipes using olive oil! :-)