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.
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 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
- Preheat oven to 160C and prepare a loaf tin
- Sift the flour, baking powder and mixed spice into a large bowl. Stir in the sugar.
- In a food processor, quickly combine the eggs, orange juice and oil. Add the marrow and give it a quick whizz
- Add the liquid ingredients to the dry and combine. Stir in about 3/4 of the pecans, leaving whole ones for topping.
- 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.
- Bake the loaf cake for 1hour 20 minutes.
- Leave to cool for 30 minutes in the tin before turning out
- 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?