Aaaaand…we are back into naughtier bakes again! February is upon us, and that means we can indulge again a little doesn’t it?
To be honest this cake, I made in January just over a week ago. We were invited to my cousin’s for Burn’s Night (it’s a Scottish thing –check it out if you haven’t heard of it) and I said I would provide dessert.
As you know, I like to try the unusual and I really wanted to make something which would leave the others guessing what they were eating. I looked online for some inspiration and came up with the idea of a pear and courgette cake (or zucchini depending which side of the Atlantic you are on).
The recipe I based it on used carrots, but I wondered what the addition of the green cucumber like vegetable would be like. The cake called for lots of canned pears, dried cranberries and chopped walnuts. Plus some spices which you added to the usual cakey ingredients – fat, sugar and eggs.
The cake was very liquid when I poured it into the cake pans and I was worried! Would it be too moist? After I baked it a skewer came out clean, I left them in the pans for a bit. When I turned them out, I thought they’d flop everywhere but they kept their shape.
I decided to also use another ingredient for the buttercream which I was going to decorate the cake with. Instead of white chocolate frosting I used caramac bars. The sweet, slightly caramel like light ‘chocolate’ bars. And for added ‘showyoffedness’ I added some ground up rock salt making it a ‘salted caramac’ frosting. And since I have made this, I heard Chris Evans on the Radio 2 Breakfast Show talk about Caramacs, then Kevin at ‘The Crafty Larder’ mentioned them in a post. Maybe they are due a resurgence.
As for the verdict on the cake? My mum initially thought it was ‘clootie dumpling’ (another Scottish thing – check it out). No one guessed there was courgette in it, but everyone loved it. I took some into work and my good friend Joanne actually said it was the loveliest thing I’d made – and I’ve taken quite a lot into work!
The cake, as I said, is moist with a capital M. The inside isn’t the most photogenic and doesn’t do it justice. But if you make it, take my word for it – you will LOVE it!!