March 08, 2018
One of the many great things about the Baking Club is that we are very aware of the different seasons and trends. We love to include ingredients that are in season and share how you can make the most out of the fruits and vegetables that are on offer. That's right we said vegetables. We’re not just talking carrot cake either, there are tonnes of cakes you can create that incorporate vegetables that are sweet and delicious. What many people don’t realise is that vegetables release a lot of moisture into bakes, which is why they create a lovely consistency and texture.
Of course it has to start with carrot cake, we want to ease you into this idea gently. So what better cake to start on than the classic carrot cake.
However there is Carrot Cake as you know it, then there is Delia’s Ultimate Carrot Cake. This recipe never fails to impress, it is worth all the extra ingredients:
This one may not be a complete surprise, as the clue is in the name! In America there is a very famous pie in which they use sweet potatoes. It is usually a classic addition to their Thanksgiving Day spread. This pie is delicious when left to cool completely and then sliced to allow the filling to thicken.
If you’d like to try this recipe you can find it in The Hummingbird Bakery book ‘Life is Sweet’. https://www.amazon.co.uk/Hummingbird-Bakery-Life-Sweet/dp/0007564597
Courgette might freak out a lot of people, the idea that it is contained within a sweet cake. Surprisingly enough, courgettes (or zucchini if your American) are 95% water. This is why they create such a lovely moist and delicious texture in any cake. The are very low in flavour, so when combined with other ingredients you would not notice that there is courgette there at all.
We love this courgette cake from Good Housekeeping:http://www.goodhousekeeping.co.uk/food/recipes/courgette-cake
In England we love Rhubarb. Perhaps because it grows particularly well here. So anyone’s grandma will be the first to tell you that Rhubarb in your apple crumble is standard practice. But it doesn't have to stop at the crumble. Cairn’s book ‘Seasonal Baking’ uses lots of delicious seasonal produce to make the most of lovely fresh ingredients.
Why don’t you try Fiona Cairns Rhubarb and Vanilla Custard Cupcakes:https://everythinglooksrosie.com/rosie-makes-rhubarb-vanilla-custard-cupcakes/
We have all heard of the Pumpkin Spiced lattes in Starbucks that marks our bittersweet transition into Autumn. So you it may not be a shock here that Pumpkin is an excellent addition in many bakes. Why not try our delicious Pumpkin Pie that we created for Halloween last year.
Everyone has heard of Butternut Squash being a great base for a soup or a fail safe for a vegetarian risotto, but some might be surprised to hear of it being used in baking. Squash can be such a lovely seasonal treat, perfect during the Autumn months. When baked within a cake they release a lovely sweetness and an unbelievable texture.
We love these Butternut Squash Muffins by Jamie Oliver: https://www.jamieoliver.com/recipes/vegetables-recipes/butternut-squash-muffins-with-a-frosty-top/
Finally we’ve got Beetroot. Which has been popping up in cafe’s a lot more recently. We think that they work best in a brownie, the Beetroot adds a lovely earthy texture to the brownies, plus the added benefit is that you don’t need to add a lot of butter in comparison to normal brownie recipes.
We love this recipe for Beetroot Brownies by Waitrose:
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