Carrot and courgette cakes

Despite having been brought up with only parve cakes, I love baking with butter! Such a different taste to vegetable margarines and they feel very luxurious.

But for parve cakes it’s always nice to find recipes that don’t use butter or milk so you don’t have to substitute and they taste as they were meant to!

So here are two I’ve discovered recently…

A yummy Venetian carrot cake by Nigella with ground almonds and olive oil. Looks flat and dense but actually quite delicious. Also good for pesach as no flour!

I’ve had a slight obsession with courgette cake since living in Edinburgh and always tried very wholesome recipes that were too stodgy. Until I discovered this great David Leibovitz courgette cake – made all the better with lemon icing.

mmmmmmmm!

Elegant ‘n Easy Fruit Torte

1 cup marg (4oz)                     24 halves plums/apricots/peaches/sliced apples
1 cup sugar                            Sugar
2 eggs                                    Lemon juice
1 cup s.r. flour                        Cinnamon

. Preheat oven to 350F (gas 4, 160C)
. Cream sugar & marg
. Add lightly beaten eggs & mix well
. Add flour & mix well
. Put batter in round loose bottomed tin
. Bake 50-60 mins

‘To Die For’ chocolate cake

This is the one where you save half the raw cake mix to use as icing. Don’t try to take it off the base because if it’s still very gooey in the middle it will collapse.

150g plain chocolate
¾ cup cocoa
1½ cups sugar
1 cup water
300g marg
6 egg yolks
6 egg whites
1½ cups s.r. flour
1 cup sugar

. Preheat oven to #4 (180°F, 160°C)
. Melt in saucepan chocolate, cocoa, sugar, water and marg
. When cool enough add 6 eggs yolks lightly beaten
. Put aside 1 cup of mixture for icing (optional)
. Beat whites till stiff then slowly beat in sugar
. Fold ½ whites into chocolate, then flour then remaining whites
. Bake 40 minutes till knife comes out clean, do not overbake!
. When cake is cold spread over icing

Rosh Hashanah Honey Cake

The ultimate honey cake – sans honey! Best when still slightly gooey on the inside.

1 lb tin golden syrup
½ pt cold water
8 oz sugar
8 fl oz oil
3 eggs
1 lb s.r. flour
2 level tsp mixed spice
1 level tsp ginger
1 level tsp cinnamon
l level tsp baking powder
2 level tsp bicarbonate of soda
5 Tbsp kiddush wine

. Preheat oven to Gas mark 3 (325°F)
. Put syrup, water, sugar & oil into pan
. Heat gently until mixture is smooth
. Leave to cool
. Beat eggs thoroughly
. Pour syrup mixture onto eggs beating
. Add flour sifted with spices & baking powder
. Mix through
. Put bicarbonate of soda into a cup
. Pour on kiddush wine, mix
. Stir into cake mixture
. Pour into oiled and bottom lined rectangular roasting tin
. Bake in slow oven for 1½ hrs or until cake well risen and firm