Friday 29th May at 3pm
- Oven tray or muffin/fairy cake tin
- Baking cups, ideally 60 x 45mm, but don’t worry too much
- Sharp knife
- Large mixing bowl
- Electric whisk, or standard whisk and a strong arm!
- Chopping board
In preparation for the event we would recommend that you weigh all the ingredients beforehand.
Please have the wet ingredients in separate bowls except for the flour, baking powder and cinnamon – those dry ingredients can all be in one bowl.
200 g Caster Sugar
200 g Butter
2 Free range eggs
150 g Green Courgettes
175 g Green Apple
200 g Plain Flour
5 g Baking Powder
3 g Cinnamon
60 g Walnuts (Chopped)
80 g Sultanas
Head Chef, Bill Caven, will take you through the process, but it’s below if you want to follow along…
Cream together the butter & caster sugar until light & fluffy. The mix should be a pale white in colour this process should take about 2 to 3 minutes
Fold in half the dry ingredients (flour, baking powder and cinnamon) into the butter & sugar mix
Beat in eggs one at time then fold in the remaining dry ingredients (flour, baking powder, cinnamon)
Put the mix to one side
Grate the courgette and apple remembering to prewash them before grating after grated squeeze any excess liquid as this will affect the consistence of the cake mix when added
Chop the walnuts
Then add to the cake mix chopped walnuts, sultanas and finally the grated courgette and mix well the mix should be quick thick
Then spoon the mix between the 9 baking cups there should be approximately 119 grams per cup
Then put the cups on the baking tray and place middle of the oven gas 8 or 230 Celsius for approximately 25 mins checking after 20 mins as some ovens are different from others using a skewer if clear it is ready
Remove from oven and allow to cool.