I think I’ve found a way to get Anya to eat some greens and it’s all thanks to Rolleyes! I attended a hands-on baking session at Creative Culinaire organised by Rolleyes and we were taught to bake zucchini chocolate cake.
I enjoy the crunch of zucchini in a salad but I’ve never thought about it as a potential ingredient for a dessert before. Chef Judy explained to us that zucchini is great for baking with because it adds moisture and allows the amount of butter used to be reduced. She demonstrated the process of baking the zucchini chocolate cake and gave us lots of baking tips before letting us get to work.
Ingredients (for a 16 cupcake tin)
172g light brown sugar
1/2 tsp salt
1 tsp vanilla essence
308g self raising flour
1 tsp baking soda
224g grated zucchini
90g chocolate chip
50g toasted walnuts
1. Cream butter and light brown sugar and salt till light. Add in eggs, a little at a time.
2. Toss the chocolate chips, walnuts and zucchini with about 1/2 cup of the flour.
3. Mix in the remaining of the flour into the butter mixture.
4. Fold in the zucchini mixture. Bake in oven till cooked at 175C
5. When cool glaze with chocolate.
We divided up the tasks and had a really good time sifting, mixing, chatting and taking lots of photos. I think we worked very well together!
While our little cakes were baking, we adjourned to Cafe Pralet next door for some tea and their yummy cakes. Then we returned to the kitchen to glaze our cakes with chocolate.
The cakes turned out really well and my four cupcakes were eaten up that same day. Anya, who hates veggies with a vengeance, didn’t even notice that there was anything resembling vegetable in her cupcake and ate it happily. The husband looked at his cupcake with suspicion before tasting it, then declared that it was very good.
I can’t wait to try out the recipe again! Many thanks to Rolleyes and Creative Culinaire for this fun baking session.
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