Morning fellow bakers, I wanted to share a recipe I made with you and on a more personal note, I wanted to talk to you about why I wanted to start a baking club. Living in London, can be quite a lonely adventure, I am lucky enough to live with my boyfriend in South West London not that far from where my parents live, if I’d moved from further away I imagine it would be even more difficult.
I am at that stage in my life where my friends and relatives are scattered across the country (and world). Myself and my boyfriend both have a 45 minute/ hour commute to work and sometimes travelling 1 hour+ to visit friends that live in London/elsewhere seems like hard work after a week of commuting. When my boyfriend is away travelling or one of us is busy catching up with friends, I miss the informality of popping to a friends for a cup of tea after work or in between chores for 5 minutes . .. or the hours it may become.
Putney Bake Club has already enabled me to make one friend, who only lives 5 minutes away who will be lending me a cake tin for the next Putney Bake Club! It’s these sorts of things that make life easier and provide a small amount of comfort when you just need a friendly face at the end of the day. I am not saying I want to replace my far flung friends, in fact the contrary, I love them far too much and am dragging them one by one to Bake Club. In these days where electronic communication is the norm, its nice to have people you can see face to face at a moments notice as well as the long chats with your lifelong friends over the phone.
I hope that everyone that attends a Bake Club will meet new friends and I hope to support all the lovely Putney and Barnes members as much as I can. I’m not very good at meeting new people, I get very nervous and end up a bit sweaty with verbal diarrhoea, so I thank my fellow cake clubbers for putting up with me. Once common ground was found (apart from the cake) it was all worth it and my butterflies subsided!
Sorry for the waffle, here’s the recipe which I hope, if you tasted it, you enjoyed.
23cm round tin, greased and bottom lined with greaseproof paper.
- 175g unsalted butter
- 100g caster sugar
- 3 eggs, beaten
- 100ml plain yoghurt
- 1 tsp vanilla extract
- 250g plain flour, sifted
- 1.5 tsp baking powder
- 3 tbsp cocoa powder
- 300g courgettes, topped and tailed, put through the finest cutter on your food processor/grater.
- 150g milk chocolate, very roughly chopped (the last 50g from the packet is for you to munch as you go)
Chocolate Cream Cheese Frosting
- 100g cream cheese
- 25g butter, softened.
- 2 tbsp cocoa
- 250g icing sugar, sifted
lime zest for decoration
- Preheat the oven to 180’c.
- In a mixing bowl (or freestanding mixer), beat the butter until light and fluffy. Add the sugar and beat until light and fluffy. Gradually add the eggs, don’t worry if it curdles, it will come back. Add the yoghurt and vanilla.
- In a separate bowl, sift together, the flour, baking powder and cocoa powder. Add the flour mixture to the egg mixture, in three parts using a large metal spoon to fold it in. Squeeze your courgettes with your hands (leaving the liquid behind) and add to the mixture, then add the chocolate pieces, stir.
- Pour into the prepared tin, bake for 45-50 minutes (you may need to cover with greaseproof after 30 mins if it is browning too much) until a skewer inserted into the middle of the cake comes out clean. Skewer in two places in case you hit a choccy spot. Leave the cake in the tin for 40 minutes before removing and placing on a cooling rack to cool completely.
- Whilst the cake is cooling, whisk together the butter and cream cheese until light and fluffy, then sift in the icing sugar and cocoa powder, whisking as you go. I used a spatula to cover my cake and create the swirl but you could pipe it. As I thought grated courgette would be messy I grated lime zest for the edge of my cake.
If you are a member of a club, have you made new friends?