Here’s a way of using an autumn vegetable in a delicious chocolate cake. The courgettes are not visible but do ensure a moist texture.. The cream cheese topping and filling go with it very well.
You will need an 18cm /7in round deep cake tin.
200g courgettes – approx 2 small or 1 large. 2 eggs 100ml (4 fl oz) vegetable oil 1 orange – grated rind and juice of half 175g (6oz) golden caster sugar 225 (8oz) self-raising flour ½ teaspoon baking powder 50g (2 oz) cocoa 40g (1 ½ oz) blanched almonds
200g pack full fat cream cheese 25g (1oz) butter -preferably unsalted 50g (2oz) icing sugar 25g (1oz) plain chocolate
Heat the oven to Gas 4 /180C. Line the tin with greaseproof paper and grease it.
Wash the courgettes and coarsely grate them. In a colander squeeze out any excess liquid.
In a bowl beat together the eggs, oil, orange zest and sugar. Sieve in the flour, baking powder and cocoa. Mix well together . Chop the almonds and fold them in with the courgettes.
Spoon into the prepared tin and bake for approximately 45 minutes or until a thin skewer inserted into the centre comes out clean.
Turn out onto a cooling rack and leave to get cold.
Filling and topping: In a bowl soften the cream cheese with a wooden spoon and beat in the softened butter, the icing sugar and the juice of half the orange.
Slice the cake across in half and sandwich together with half the cream cheese mixture.
Spread the remainder over the top.
Have the chocolate at room temperature and scrape off curls with a potato peeler, sprinkle them on top.