As promised, here are the three cake recipes from the weekend for anybody who didn’t get a recipe card.
Pea and Vanilla Cake
Pumpkin and Raisin Tea Loaf
Blueberry and Courgette Cake
Pea and Vanilla Cake
275g (2 cups) fresh or frozen peas
200g (3/4 cup) unsalted butter, softened
150g (3/4 cup) granulated sugar
2 teaspoons vanilla extract
zest and juice of ½ lemon
250g (2 cups) plain flour
2 teaspoons baking powder
½ teaspoon salt
- Preheat the oven to 160C/325F. Grease and line two 9” cake pans (or three 6” pans, as I did in the pictures).
- Boil the peas for a few minutes, drain, refresh under cold water and puree until completely smooth. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the cooled pea puree, vanilla, zest and lemon juice.
- Sift in the flour, baking powder and salt and stir to gently combine.
- Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely.
Pumpkin and raisin tea loaf
200g light muscovado sugar
4 large eggs, separated
200g finely grated raw squash flesh
Finely grated zest and juice of 1 lemon
100g ground almonds
200g self-raising flour
Pinch of salt
1 tsp ground cinnamon
Generous grating of fresh nutmeg
Heat the oven to 170C/335F/gas mark 3 and line a 10cm x 20cm loaf tin with baking parchment. Use an electric whisk to beat the sugar and egg yolks for two to three minutes, until pale and creamy. Lightly stir in the pumpkin, lemon zest and juice, raisins and almonds. Combine the flour, salt and spices, sift these in, then fold them in. Beat the egg whites until they hold soft peaks. Beat a heaped tablespoonful of egg white into the batter to loosen it, then fold in the rest as gently as you can.
Tip into the prepared tin and level the top. Bake for about an hour, until a skewer comes out clean. Leave to cool for 10 minutes in the tin, than transfer to a wire rack to cool completely before slicing.
Blueberry Courgette Cake
3 eggs, lightly beaten
250ml vegetable oil
3 teaspoons vanilla extract
300g caster sugar (Original recipe uses 400g)
250g grated courgette
375g plain flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 tablespoon ground cinnamon
325g fresh blueberries
- Preheat oven to 180 C / Gas 4. Lightly grease four mini-loaf tins (approximately 14.5×7.5cm, or 5 3/4 x 3 in).
- In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the courgette. Beat in the flour, salt, baking powder, bicarb and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf tins.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the centre of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
Before adding the blueberries to the cake mixture, first toss them in a bit of flour to coat. This will prevent them from sinking to the bottom of the cake.
If you do not have mini loaf tins, you can use two 900g (2 lb) loaf tins instead. Bake at the same temperature, and increase baking time by 10 to 20 minutes.