I’ve got to give credit here to Ciara over at ‘My Fussy Eater’ for the inspiration for this gem here. Courgette AND Carrot AND Banana Cake. Boom! This is all very inspiring. The kitchen is coming along really well, fans are installed and we’ve decided on DIY kitchen carcasses from these Finsa people so that we can really shape the kitchen in the exactly the way we want. That’s what we want: to have full control and never be at the whims of some design or another that doesn’t quite fit the space. So with the control we have, we’re trying to decide on the shape of the kitchen: Hexagon? Triangle? Circle? Good old Square? It’s a tough one, and an important decision. Anyone got any particularly exciting suggestions? Send them in bellow. But until then…
Courgette, Carrot & Banana Cake
150g light brown sugar
1 large egg
170g greek yoghurt
1 tsp vanilla extract
2 small bananas, mashed
1 small carrot, grated
1 small courgette, grated
125g plain flour, sieved
¾ tsp baking powder
50g icing sugar
1½ tsp orange juice
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- Preheat the oven to 180c. Line a 10×10 inch (or similar) dish with foil and spray with cooking spray.
2. Melt the butter and add the sugar, egg, yoghurt and vanilla extract and whisk until combined.
3. Add the bananas, carrot and courgette and stir until they have all incorporated into the mixture.
4. Add the flour and baking powder and stir until just combined. Be sure not to overmix at this point.
5. Pour the mixture into the baking dish and bake for approximately 40 minutes until the top is beginning to brown and the cake is set in the middle. Because this cake is so moist the usual ‘stick in the middle comes out clean’ test will not work here. Cooking time will depend on the moisture in your courgettes and bananas so I would suggest checking it from 35 minutes and allow longer to bake if necessary.
6. Once cooked, remove from the oven and allow to cool in the baking dish for a few minutes. Once the foil is cool enough to touch, lift the foil from the dish and transfer the cake to a rack to cool further.
7. Make the glaze by adding a little of the orange juice at a time to the icing sugar until it reaches your desired consistency. Once the cake has fully cooled drizzle the glaze on top and cut into 12 pieces.