Courgette and Carrot Cake is a traditional British recipe for a sponge cake based on fruit, carrots, courgettes and walnuts. The full recipe is presented here and I hope you enjoy this classic British dish of: Courgette and Carrot Cake.
For the filling:
110g cream
3 tbsp orange juice
1 tbsp softened butter
210g icing sugar
To Decorate:
200ml double cream
1 tsp honey
a few drops of vanilla extract
Method:
Mix together the honey, carrots, courgettes, raisins, ginger, spices, butter and water in a saucepan. Hat over a low flame to melt the butter then bring the mixture to a boil and boil for 5 minutes. After this time remove from the heat and allow to cool for at least 30 minutes, or until lukewarm.
Mix together the flour and salt in a large bowl then add the bicarbonate of soda, ensuring you break-up any large lumps. Once the bicarb is mixed in add the walnuts and thoroughly stir the mixture to combine.
Form a well in the centre of the mixture then pour in the cold carrot mixture. Combine thoroughly to form a smooth batter then pour into a well-greased and floured cake tin (about 22 to 25cm square).
Place in an oven pre-heated to 180°C and bake for about 60 minutes, or until golden on top. The cake is done when a skewer inserted into the centre emerges cleanly.
When done, allow the cake to cool in the tin for 20 minutes then turn out onto a wire rack and allow to cool completely.
For the filling, mix all the ingredients thoroughly in a bowl until smooth and creamy.
When the cake has cooled (but is still warn to the touch) cut in half crosswise with a bread knife. Place the filling in the middle then sandwich the two halves of the cake together.
To serve, decorate the top with double cream that's been beaten with a little honey and a few drops of vanilla extract. This is best enjoyed immediately, whilst the cake remains a little warm.
