|Perfect for tea time!|
Ah, warmer days and Springtime – Spring – is the taste in the air, the blossoms on the trees, the gentle stirring of life, peeping buds and of course sweet scents of baking emanating from the kitchen.
A slice of Lemon, Courgette and Carrot cake with a cup of your favourite tea is a moment to savour. Springtime tempts us outside and with this sweet charm packed away in you knapsack and a flask to boot – ooh loveliness is close to hand.
This cake is light and crumbly in the best possible way, softly refreshing and nourishing. Your nimble fingers will be unable to resist these golden crumbs in a lemon tryst of taste significance!
Special tip – After a lengthy and interesting conversation with the brilliant nutritionist, Alex Jones – about all things sweet – he mentioned Rapadura as a healthy and balanced alternative to refined sugar. It is available from most health stores and is a delicious and balanced whole food packed with chromium, “Chromium is an essential trace mineral meaning that it is essential for the metabolism of carbohydrates, and it also helps to regulate the metabolism of our blood sugar and thus helps deter diabetes.”
I’ll soon be writing a blog on all things sweet, until then,
Hugs and Love,
Lemon Courgette and Carrot Cake
Floating Clouds –
A delicious and healthy alternative to frosting
Greek yogurt 3tbsp
Rapadura 3 tsp
Lemon juice 3 tsp
Grated courgette, 100g
Grated carrot, 100g
Rapadura, 150g (Brazilian raw cane juice – dried and crushed)
Egg, 1 medium
Groundnut oil 100ml
Wholemeal flour, 100g
Buckwheat flour, 100g
Bicarbonate of soda, ½ tsp
Baking powder, ¼ tsp
Ground ginger ¼ tsp
Salt, ½ tsp
Lemon zest, 3 tsp
PRE-HEAT oven to gas 3, 160’c.
GREASE a loaf tin.
MIX in a large bowl – grated carrot, grated courgette, rapadura , egg and groundnut oil.
SIFT in a separate bowl remaining dry ingredients and stir in zest.
POUR flour mix into the large bowl and stir until just mixed, go light and easy with your strokes.
POUR cake mixture into prepared tin and bake for 45minutes.
LEAVE to cool in tin.
BLEND together “Floating Clouds” ingredients and chill until ready to serve cake.
SPREAD on top and sprinkle over some extra zest!