Sunday, 22 May 2011
So yesterday I was invited out for a girlie day crafting with two fab friends. I was asked to bring cake for our picnic lunch, and so I was quite happy to comply!
Crafting, girlie friends, cake . . . sounds like a fabulous combination don't you think???
I wanted a portable cake though, because I knew I was going to be travelling first by train and then by car and I didn't want anything that was going to get squashed or ruined in the process, in other words . . . something that would hold up.
Loaf cakes are the perfect thing for such occasions. You can cut them into slices and then sandwich the slices together with the icing in the middle. Easy to handle, and easy to eat, with little or no mess! The perfect picnic portable!
This is one of my favourite loafs to make, next to banana or carrot . . . oh and lemon, let's not forget that. Cougettes make a lovely loaf cake, which always turns out moist and delicious.
I added cardamom and lime to this one to give it just that little bit extra zip and tang. The frosting in the middle? A delicious cream cheese, also flavoured with lime.
Altogether scrummy and the perfect treat for three crafting gals I think!
Cake sandwiches! I love them!
*Courgette, Cardamom and Lime Loaf*
Makes one 9 inch loaf, serving 8 to 10
Moist and nicely spiced. I like to sandwich slices together with cream cheese icing to wrap up and take along to picnics!
250g of grated courgettes (2 medium zucchini, grated)
100g caster sugar (1/2 cup)
100g butter (scant 1/2 cup)
100g runny honey (1/3 cup)
3 large free range eggs, beaten
3/4 tsp ground cardamom
the zest and juice of one unwaxed lime
325g of self raising flour (generous 2 1/2 cup)
75g of ground almonds (3/4 cup)
3 TBS thick Greek Yoghurt
100g of icing sugar, sifted (generous 3/4 cup)
75g of butter, softened (1/3 cup)
75g of low fat cream cheese, softened (1/3 cup)
juice and zest of one unwaxed lime
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 inch loaf tin and line with parchment paper. Butter the paper. Set aside.
Cream the butter and sugar together until light and creamy. Beat in the honey and the eggs. Fold in the cardamom, lime zest and lime juice. Squeeze as much liquid as you can from the courgettes and fold them into the creamed mixture along with the flour and ground almonds. Stir in the yoghurt. Spread the batter in the prepared tin, smoothing the top off.
Bake for one hour until baked all the way through and well risen. A toothpick inserted in the centre should come out clean. Place (still in the tin) on a wire rack to cool completely.
To make the Icing, beat all the ingredients together until smooth. Cut the cold cake into slices and sandwich them together with some of the icing to serve. Alternately you can just spread the icing on top of the loaf and cut into slices to serve.