Marrow and pecan cake, lactose free

I bought the marrow a couple of weeks ago at the Farmers Market.  I enjoyed stuffing it, making soup and even roasting it with vanilla and cinnamon and stirring it into overnight oats – YUM!

But Ben refused to eat it, so that left me with half a marrow.  I found this recipe on BBC Good Food, and decided I had to give it a go.

marrow, pecan, cake, loaf, cupcake

marrow and pecan cake

My first instinct was ‘eurgh’!  Marrow in a cake?!?!?!

Incidentally, this was also the comment from one of my colleagues when I took it to work. (Sorry, Andy you didn’t cover it up well).  But he came round when he tasted the moist, lightly spiced sponge.  As did a number of other people in the office who commented how lovely it was – I THANK YOU ALL 🙂

When you think about it, no one thinks twice about carrot cake, or even pumpkin cake, and more and more people are coming round to the idea of courgette/zucchini cake.

This one was topped with a creamy cashew, ricotta and honey topping to contrast with the sweet cake.

I ran out of space in my loaf tin, so I made 4 accompanying cakes which I topped with a non-dairy topping of coconut butter, sunflower seed butter and icing sugar for those who can’t tolerate milk.

marrow, pecan, cake, loaf, sponge

Marrow and Pecan cake
Makes 1 large loaf cake and 4 small cupcakes

  • 250ml sunflower oil
  • 300g self raising flour, gluten free if necessary
  • 3 tsp mixed spice
  • 1/2 tsp baking powder (gluten free)
  • 250g light brown soft sugar
  • 4 eggs – if you use egg replacer, let me know how it goes
  • 4 tbsp orange juice
  • 300g marrow flesh, skinned and coarsely grated
  • 200g pecans

For the topping

  • 50g ricotta cheese
  • 100g cashew nuts, soaked overnight
  • honey/maple syrup to taste
  1. Preheat oven to 160C and prepare a loaf tin
  2. Sift the flour, baking powder and mixed spice into a large bowl.  Stir in the sugar.
  3. In a food processor, quickly combine the eggs, orange juice and oil.  Add the marrow and give it a quick whizz
  4. Add the liquid ingredients to the dry and combine.  Stir in about 3/4 of the pecans, leaving whole ones for topping.
  5. Pour the batter into the cake tin, use any remaining mixture to make mini cupcakes –  these will only take about 20-30 minutes to cook.
  6. Bake the loaf cake for 1hour 20 minutes.
  7. Leave to cool for 30 minutes in the tin before turning out
  8. To make the icing, drain the cashew nuts and put in a food processor.  Blend until a thick butter forms.  Stir in the ricotta cheese, and honey or maple syrup to taste.

What is the strangest ingredient that you’ve had in a cake?


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One thought on “Marrow and pecan cake, lactose free

  1. […] change up my marrow and pecan cake with pumpkin instead of […]

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