Tag: Easy Bake

Chocolate Courgette Cake

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Chocolate Courgette Cake

This cake secretly hides 2 courgettes in it, and you almost can’t tell bar the few flecks of green and yellow here and there. The courgette helps the cake stay moist, and it is in ways close to the texture of a brownie, but it also happens to be egg and dairy-free, meaning it’s suitable for those following a full plant-based diet.

Makes 16 pieces

Ingredients

  • 2 courgettes grated (approximately 325-360g)
  • 150g caster sugar
  • 120g vegetable oil (I used extra virgin olive oil)
  • 60g plant-based milk (I used unsweetened soya)
  • Juice of half a lemon (15ml)
  • 200g wholemeal plain flour
  • 60 cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 150g dark chocolate chips

Method

  • Mix the courgettes, caster sugar, vegetable oil, plant-based milk and lemon juice together in a large bowl.
  • In a separate bowl mix the flour, cocoa powder, baking powder and bicarb together to evenly distribute.
  • Combine the dry ingredients into the wet, mixing well with the addition of 2/3 of the chocolate chips.
  • Spread out into a lined baking time approximately 25cmx25cm, top with the remaining chocolate chops, and bake for 25-30 minutes in an oven preheated to 160°C fan/ 180°C convection.
  • Allow to cool on a rack before slicing.

If you are feeling more decadent, this cake is delicious served with a scoop of vanilla ice cream!

Chocolate Courgette Cake with Ice Cream

Per serving: 220kcal/ 13g fat/ 4.0g saturated fat/ 21g carbohydrates/ 3.6g fibre/ 3.6g protein

Best of Both Chocolate Orange Hot Cross Buns

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If the thought of making hot cross buns with chocolate and orange is too exotic for you, why not try my Best of Both Apple and Cinnamon Hot Cross Buns which are more traditional. But for anyone who isn’t put off by the thoughts of an unconventional hot cross bun, you’re in the right place!

My Best of Both Chocolate Orange Hot Cross Buns are the perfect combination of sweet, fruity and spiced goodness. They’re also best of both as they use wholemeal flour to help add extra fibre to the buns, meaning each serving provides you with over 5g of fibre, helping you achieve the daily recommendation of 30g.

Makes 9 buns

Ingredients

For the buns

  • 175g strong wholemeal flour
  • 150g strong white flour
  • 25g cocoa powder
  • 30g caster sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 7g fast action yeast
  • 50g butter, melted
  • Zest of 2 large oranges
  • Juice of 2 large oranges (175ml juice with a little of the pulp, made up with water if needed)
  • 1 egg
  • 60g sultanas
  • 60g mixed peel
  • 60g dark chocolate chips

For the crosses

  • 10g butter
  • 40g strong white flour
  • 45ml water

For the glaze

  • 50g marmalade
  • 40ml water

Method

  • Add all the dried ingredients for the buns, except the dried fruit and chocolate, into a stand mixer. Add the butter, egg and orange zest and juice. Mix on a low speed for 10 minutes – the dough should be just sticky. After 10 minutes add the dried fruit and chocolate and mix for a further 2 minutes till incorporated. Form into a ball, cover, and allow to rise till doubled in size for around 1.5 hours.
  • Once the dough has doubled in size, knock it back and divide the ball into 9 equal pieces. Roll each piece into a tight ball without any fruit sticking out the top as these will burn. Place the balls in a 3×3 formation in a baking tin roughly 20cmx20cm lined with baking parchment. Cover and allow to prove for 30 minutes.
  • Preheat the oven to 200°C fan.
  • Melt the butter for the crosses and then whisk in the flour and water to make a thick pipe-able paste. Transfer into a piping bag and snip the end to make a small hole. Pipe crosses (or whatever you fancy) across the tops of the buns. Bake in the oven for 15 minutes till golden brown.
  • Meanwhile, in a saucepan, heat the water and marmalade to make the glaze.
  • Once the buns are cooker, immediately brush with the glaze.
  • Transfer to a wire rack, remove the baking parchment and allow to cool.

Per bun: 328kcal/ 9.6g fat/ 5.4g saturated fat/ 50.0g carbohydrates/ 5.4g fibre/ 7.9g protein

Christmas Tree Mince Pies

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The viral Christmas Tree Mince Pies have landed here on my page, and boy are they worth making! They’re perfect for the festive season, and equally delicious as my more traditional mince pies.

Makes 12

Ingredients

  • 2 sheets of ready-rolled puff pastry
  • Flour for dusting
  • 425g mincemeat
  • 1 egg, beaten
  • 1 tbsp caster sugar

Method

  • Roll out a sheet of puff pastry and lightly dust it with flour
  • Spread the mincemeat over the sheet of pastry, before layering the second sheet of puff pastry over the top. Gently roll to stick the two sheets together
  • Slice the pastry into 12 even lengths and fold each strip over itself to form a tree. Secure in place with a wooden skewer and place on a lined baking sheet
  • Brush with an egg glaze and sprinkle with sugar before baking in a preheated oven set to 180°C fan/ 200°C convection for 20-25 minutes till golden and crispy
  • Allow to cool slightly, but delicious served warm
Christmas Tree Mince Pies

Merry Christmas everyone!