Veg in cakes are a great thing, they add moisture, can impart deep flavour,for example carrot or beetroot, though not always as with the cake below. Having the veg present often reduces the fat and sugar content of the cake making the bake healthier.
I saw the recipe for this cake and was instantly intrigued, plus there is the added bonus of the veg been hidden so if you have fussy eaters you just need not tell them!
Chocolate, courgette and pistachio cake
100g shelled pistachios
3 medium eggs
175g light muscovado sugar
300g courgettes, peeled and finely grated
120g plain flour
60g cocoa powder
2 tsp baking powder
pinch of salt
100g icing sugar
50g cocoa powder
vegetables a chance in your cakes.
Preheat the oven to 180C/160C FAN and lightly oil 2x 18cm sandwich tins, lining the base with baking parchment.
Blitz 75g of the pistachios in a food processor until they reassemble flour, the finer the better. Whisk the eggs and sugar in a large bowl for 2 minutes until pale and fluff. Beat in the courgette and pistachio followed by the flour, cocoa powder, baking powder and salt. Make sure that everything is well mixed.
Split the cake mix evenly between the two tins. then bake in the middle of the oven for 30 minutes. Allow the cakes to cool for a minute in the tin then transfer to a wire rack to cool completely.
For the icing beat the butter until softened. Then beat in the icing sugar and two tablespoons of boiling water. Beat until a paste is formed then beat for a further minute until the mixture doubles in volume. Beat in the cocoa powder one tablespoon at a time. Once all the cocoa has been added beat for one final minute until the mixture is fluffy.
Roughly chop the remaining 25g of pistachios. Use half the icing to coat one of the cakes, sprinkle on half the pistachios. Set the other cake on top. Ice the top with the remaining icing and sprinkle with the remaining pistachios.
This is a nice squidgy chocolate cake, with lovely flavour and the icing is amazing. Why don't you give vegetables a change in your cakes?