HIGH LANE ALLOTMENTS ASSOCIATION
Cakes
Beetroot and chocolate cake
Ingredients
250g plain cooked beetroot, drained
200g dark chocolate (70% cocoa)
200g plain flour
200g unsalted butter, melted
100g dark brown sugar
100g caster sugar
3 large eggs
2tbsp cocoa powder
2tsp baking powder
1tsp vanilla extract
For the icing
Method
Pre heat the oven to 180°C/Gas Mark 4. Grease and line a 23cm loose bottomed cake tin.
Chop the beetroot into quarters and puree in a food processor.
Break the chocolate into small pieces and put to one side – some larger pieces will give the cake a great texture.
Add the remaining ingredients, including the broken chocolate, to the processor and whizz until well mixed. Pour into the prepared cake tin and lightly level out the surface.
Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. The surface of the cake may have cracked a little. Allow the cake to cool for a few minutes in the tin before removing to a cooling rack.
Carrot Cake
Ingredients
2 eggs separated
200g soft brown sugar
150g soft butter
2 tbls. warm water
150g self-raising flour
1 tsp. baking powder
1 tsp. mixed spice
1 tsp. cinnamon
1 tbls. chopped nuts
1 tbls. sultanas
175 g grated carrot
For the topping
50g butter (room temperature)
25g icing sugar
250g full-fat cream cheese (room temperature)
A few drops of vanilla extract
Method
Preheat oven to Gas Mark 5 190oC
Grease and line a 20cm round cake tin
Cream the egg yolks, sugar, butter and water together
Sieve the dry ingredients into a large bowl
Add the nuts, sultanas and carrots
Make a well in the centre and add the egg mixture. Stir thoroughly
Whisk the egg whites until soft peaks are formed. Gently fold into the mixture.
Pour into the tin and bake for 45-50 minutes until firm.
Combine the ingredients for the topping and cover the cake when cool.
Courgette Tea Bread
Ingredients
1 large egg
125ml/4fl oz sunflower oil
175g/6oz courgettes, washed and trimmed
150g/5oz whole-wheat flour
½tsp baking powder
1tsp bicarbonate of soda
1tsp ground cinnamon
175g/6oz soft dark brown sugar
75g/3oz sultanas
75g/3oz walnuts, chopped
Method
Preheat the oven to gas mark 4/180o C/350o F. Grease and line the base of a 2lb /900g loaf tin.
Beat the egg and sunflower together in a jug. Grate the courgettes into a large bowl using a medium sized grating blade.
Sift the flour, baking powder, bicarbonate of soda and spices into the bowl and stir in the sugar, sultanas and walnuts. Pour in the oi land egg from the jug and mix to a thick batter. Pour into the prepared tin.
Bake in the oven for about 1 hour or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes then turn out to colon a wire rack. Store in a cool place for up to 1 week.
Chocolate and Butternut Squash Brownies
Ingredients
400g butternut squash
100g dark chocolate
4 medium size free-range eggs
200g caster sugar
100g cocoa powder
2 tbsp plain flour
2 tsp baking powder
Method
•Preheating the oven to 180C Gas Mark 4
•Grease a 20cm x 20cm baking tin and line it with baking paper
•Peel and dice the butternut squash into small squares, transfer to a bowl and cover with water.
•Place cling film over the bowl and then heat in the microwave on high for 8-10 minutes. When the squash has become soft, drain away the excess water.
•Roughly chop your chocolate and add to the squash, allowing it to melt before using a hand-blender to mix until it becomes a puree.
•Crack the eggs into a separate bowl and add the sugar, whisking until the mixture becomes light and fluffy.
•Gently fold in the cocoa powder, baking powder and flour, followed by the squash and chocolate puree.
•With all the ingredients combined, transfer to the baking tin and bake for around 25 minutes. Once the brownies have set, remove from the oven and allow to cool, before cutting into squares.
