Friday, 5 August 2011

Zucchini, chocolate and orange cake

Well ok they are courgettes but zucchini doesn't sound quite so "vegetabley". I was sent this intriguing recipe so Eliza said she would bake it. It is an American recipe so the first challenge was finding some cup measures! Luckily Mum had some! This is the finished cake complete with glaze.

It was so hot that we ate tea in the garden. Here I am cutting it up....

...see not a green bit in sight! The rather lovely plate was my Grandads by the way, and we always put cakes on it!

And here it is! Really moist, not too sweet and sickly and no courgettey taste anywhere!

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1 comment:

Ratty Hugs said...

Hi, since you seem to have an abundance of zucchini, thought you might like this recipe. It was from a preserving book from Australia that my mom had. I had to convert it for US measures, sorry I don't have the original metric measures any more.
I makes a lovely light jam that is great on toast or with pork. I hope you like it. ~C8> (see the rattie?)
If you like really unusual Holiday presents this is it. It is best on sourdough toast but goes well with a nice pork chop.


First of all marrow is the UK & AU term for Zucchini so it isn’t the bone marrow variety.
Second of all this is a GREAT way to get rid of all those baseball bat zucchini that have a way of “magically” appearing on your door step or the car seat if you leave your car windows open.

4 lb peeled & seeded zucchini, cut into small cubes between 1/4 to ½ in. Smaller is better.
4 lemons, zested & squeezed & separated.
3 whole cloves
1 inch piece of fresh ginger, peeled & bruised.
3 lb sugar
4 oz crystalized ginger, chopped. You can add more if you like, depending on how much you like ginger

Put the zucchini in the top part of a steamer, half fill the bottom half with water & bring to a boil over moderate heat. Place the top half over the water, cover & steam the cubes for 20-25 minutes or till they are just tender.
Remove zucchini from the pan & place in a large bowl, add the lemon juice. Put the zest, cloves & bruised ginger in a cheesecloth bag and add to bowl. Add sugar & mix well. Cover the bowl & leave the mixture for 24 hours. (if really warm I suggest refrigerating just to keep it from spoiling.)
Next day, pour contents of bowl into large stock pot. Place pot over low heat & stir constantly until sugar has dissolved. Then stir in crystalized ginger. Increase the heat & boil the jam until zucchini is transparent, the syrup thick, hitting setting point.
Remove pan from heat. With slotted spoon, remove the cheesecloth spice bag & discard. Ladle the jam into clean, hot jars, cover & label. Store in a cool place. Yield will be 6 lbs. Jam.