ALLOTMENT CAKE
Carrot meets courgette cake in this ultimate vegetable bake from Good Food reader Katie Ready - smother in cream cheese icing and finish with chopped nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 21
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 4 x 20cm cake tins with baking parchment (or use 2 and make the carrot sponges first, then the courgette layers).
- Start by making the carrot layers. Put the sugar, eggs and oil in a large mixing bowl. Using an electric whisk, beat until incorporated. Sieve the flour and all the dry ingredients into the same bowl, then gently fold in before adding the carrot, a pinch of salt and vanilla extract. Stir to combine.
- Divide the carrot cake mixture between 2 of the prepared cake tins and bake for 20-25 mins or until golden brown and firm to the touch. Leave the cakes to cool in the tins for a few mins, then turn out onto wire racks when cool enough to handle.
- Meanwhile, make the courgette layers. Put the sugar, eggs and oil in a large bowl and use a hand whisk to combine. Sieve in the dry ingredients and fold in, then add the courgettes and mix together.
- Pour the courgette cake mixture into the remaining 2 cake tins and bake for 20-25 mins or until golden brown. Leave to cool in the tins, then turn out onto wire racks to cool fully.
- To make the frosting, tip the butter into a large bowl and beat with an electric hand whisk until smooth. Add the cream cheese and beat again. Sieve in the icing sugar and beat until combined.
- Layer up the cakes alternately, spreading a little frosting between each layer as you go. Cover the whole cake with the rest of the frosting and serve. Will keep for 2 days in an airtight container.
Nutrition Facts : Calories 625 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 59 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
ALLOTMENT SALAD
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 8 (or 4-6 with leftovers)
Number Of Ingredients 11
Steps:
- To make the dressing, combine all the ingredients in a bowl and season well.
- Bring a pan of salted water to the boil and fill a bowl with iced water. Cook the asparagus for 2 mins, then transfer to the iced water with a slotted spoon. Cook the beans for 4 mins and repeat, then do the same with the broccoli (cook for 2½ mins) and peas (cook for 1 min). Drain and pat dry with kitchen paper.
- Tip into a bowl with the radishes, cabbage, spring onions and mint. Serve the dressing on the side.
Nutrition Facts : Calories 122 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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