It is no secret that I am completely in love with Harry Eastwood’s book Red Velvet & Chocolate Heartache, it is jam packed full of incredible cake recipes (and other goodies) that all contain vegetables; my favourite kind of cake. Somehow she manages to make delicious moist, light sponges, without butter in them and including vegetables. If that isn’t magic,then I don’t know what is.
I’m off work this week and that is a cake worthy celebration in my book (most things are to be honest), so I made a celebration cake to share with my family. It was a hit.
Also, hundreds and thousands, it has been too many years since I made a cake topped with hundreds and thousands; the child in me was delighted! Excuse the bottom layer, despite having 3 identical loose bottomed cake tins, I had to use one for another cake I was baking that absolutely had to have a loose bottomed tin. As such, the third layer was baked in another round tin I owned and came out a little different.
Ingredients: (Serves 12, generously, you could definitely squeeze 16 out of it, or even 24 slivers – kids don’t dig slivers though)
- 4 medium eggs (free range, please)
- 200 g of caster sugar
- 400 g of peeled, top and tailed courgettes, grated (don’t grate them too far in advance though, they’ll go soggy)
- 220 g of rice flour
- 140 g of ground almonds
- 3 tsp of baking powder
- 0.25 tsp of salt
- Zest of 3 lemons (Microplane zester recommended)
- Three 18 cm loose bottomed round cake tins (mine were a little larger)
For the filling:
- 200 g of jam. Lucky for me, I have a sister who makes jam for a living, I used a raspberry, vanilla and rose geranium jam.
For the icing:
- 50 g of unsalted butter, at room temperature
- 2 tbsp of freshly squeezed lemon juice
- 200 g of icing sugar
- Hundred and thousands (optional, almost)
- Preheat the oven to 180°C.
- Cut out three circles of baking paper, the size of the tins. Brush the bottom of each tin with oil, put the paper inside and then brush the paper with oil. Set your tins aside. (Now would be a good time to grate your courgette)
- In a mixing bowl, whisk together the sugar and eggs for several minutes until pale and fluffy, using an electric whisk.
- Whisk in the grated courgette.
- Whisk in the rice flour, ground almonds, baking powder, salt and lemon zest, until the mixture is well combined.
- Divide the mixture evenly between the 3 tins. If you want to be precise, use scales.
- Place them in the oven and bake for 30 minutes.
- Remove them from the oven and remove the cakes from the tins (after a minute or two) and then remove the parchment and place the cakes to cool on a wire rack. The cakes need to be cool before you assemble the cake.
- Whilst the cakes are cooling, make the icing. In a mixing bowl, use an electric whisk to beat the butter.
- Add in half the lemon juice and half the icing sugar. Beat until well mixed.
- Add the rest of the lemon juice and icing sugar and beat until you have a smooth icing.
- Once the cake is cooled, assemble it. Place the layer you want to be the bottom layer on your serving plate, coat the layer with half the jam. Place the next layer on top, cover with the remaining jam. Add the final layer and cover the top in icing. Sprinkle with hundreds and thousands.
- Serve to delighted kids and grown ups alike!