Mary Berry Courgette and Walnut Cake Recipe: A Moist & Nutty Delight!

Having always been intrigued by the idea of baking with vegetables, I remember the first time I tried out this particular recipe. It’s inspired by none other than Mary Berry herself, and it was a delight to experiment with. If you too are charmed by the idea of veggies making their way into your baked delights, then this courgette and walnut loaf is going to be a game-changer for you. The unique flavor combination is genuinely outstanding, and when you serve it warm with cream cheese – it’s divine.

Mary Berry Courgette and Walnut Cake Recipe Overview:

This cake is a delightful mix of sweet and savory, where the courgette blends seamlessly with the rich and nutty flavors of the walnuts. Each bite is a treat, with the sugary top adding a delectable crunch. In just about 60-70 minutes, you will have two hearty loaves of this wonderful cake. Ideal for freezing or refrigeration, this recipe gives you an option to always have a slice ready to be enjoyed. Whether you prefer it plain, buttered or spread with a soft cheese, it’s versatile and always a crowd-pleaser.

Ingredients:

  • 4 large eggs
  • 450g caster sugar
  • 325ml sunflower oil
  • 450g courgettes, grated
  • 200g buckwheat flour
  • 200g plain flour
  • 1 ¼ level tsp baking powder
  • 2 ½ level tsp bicarbonate of soda
  • 225g raisins
  • 175g chopped walnuts
  • 1 ½ level tbsp ground cinnamon

Instructions:

  1. Preheat the oven to 180°C (350°F).
  2. Take a large bowl to whisk the eggs. Now add sunflower oil and sugar to the egg mixture. Whisk until the mixture becomes smooth.
  3. Fold in the grated courgettes.
  4. In another bowl, sift together the plain flour, buckwheat flour, baking powder, bicarbonate of soda, and cinnamon.
  5. Gradually add the dry mixture to the wet ingredients. Mix well until everything combines.
  6. Stir in the raisins and chopped walnuts.
  7. Pour the batter evenly between the two prepared loaf tins.
  8. Bake in the preheated oven for 50-60 minutes. Check if a toothpick inserted into the center comes out clean, your cake is done.
  9. Allow to cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.
  10. Serve warm with cream cheese or as preferred.

Nutritional Value (Per Slice):

Calories: 320

Protein: 5g

Carbs: 45g

Fat: 14g

Sugars: 30g

Fiber: 2g

Also Try: Mary Berry Courgette and Lime Cake Recipe

FAQs:

What does the courgette add to the cake?

Courgette, also known as zucchini, adds a delightful moisture to the cake. It ensures that every slice is tender and soft. Beyond moisture, courgettes are quite neutral in flavor, allowing them to seamlessly integrate into the cake without overpowering other ingredients. Plus, they’re a fantastic way to sneak in some veggies into your dessert!

How can I ensure my cake has a crispy, sugary top?

The natural sugars and moisture from the courgette typically give this cake its signature sugary top. However, if you want to enhance that crunch, you can sprinkle a thin layer of coarse sugar or demerara sugar on top of the batter just before baking. This creates an extra-crunchy, caramelized layer that’s absolutely delightful.

Can I substitute the walnuts for another type of nut or omit them altogether?

Certainly! While walnuts add a rich, earthy flavor that pairs wonderfully with courgettes, you can also use pecans, almonds, or even hazelnuts as a substitute. Each nut will offer its own unique flavor profile to the cake. If you’re not a fan of nuts or have an allergy, feel free to omit them; the cake will still be moist and flavorful.

How should I store any leftover cake to maintain its freshness?

If you have any leftover slices, it’s best to store them in an airtight container in the refrigerator. This will keep the cake moist and fresh for up to a week. When you’re ready to eat a slice, you can either enjoy it cold or warm it slightly in the microwave or oven.

I don’t have buckwheat flour. Can I use entirely plain flour instead?

Absolutely. While buckwheat flour adds a unique nutty flavor and makes the cake a bit more wholesome, using all plain flour will still yield a delicious result. If you opt for this substitution, simply replace the buckwheat flour quantity with an equal amount of plain flour.

Conclusion:

Baking with vegetables is not only fun but also adds a nutritional punch to your treats. This courgette and walnut loaf is a perfect example of how flavors can be blended seamlessly, creating a delectable and wholesome dessert. Give it a go, and let the magic of veggies in baking surprise you!

Courgette and Walnut Cake Recipe Mary Berry

Mary Berry Courgette and Walnut Cake Recipe

Total Time 1 hour 10 minutes
Course Dessert
Cuisine British
Calories 320 kcal

Ingredients
  

  • 4 large eggs
  • 450 g Caster sugar
  • 325 ml Sunflower oil
  • 450 g Courgettes grated
  • 200 g Buckwheat flour
  • 200 g Plain flour
  • 1 ¼ Level tsp Baking powder
  • 2 ½ Level tsp Bicarbonate of soda
  • 225 g Raisins
  • 175 g Chopped walnuts
  • 1 ½ Level tbsp Ground cinnamon

Instructions
 

  • Preheat the oven to 180°C (350°F).
  • Take a large bowl to whisk the eggs. Now add sunflower oil and sugar to the egg mixture. Whisk until the mixture becomes smooth.
  • Fold in the grated courgettes.
  • In another bowl, sift together the plain flour, buckwheat flour, baking powder, bicarbonate of soda, and cinnamon.
  • Gradually add the dry mixture to the wet ingredients. Mix well until everything combines.
  • Stir in the raisins and chopped walnuts.
  • Pour the batter evenly between the two prepared loaf tins.
  • Bake in the preheated oven for 50-60 minutes. Check if a toothpick inserted into the center comes out clean, your cake is done.
  • Allow to cool in the tins for about 10 minutes before transferring to a wire rack to cool completely.
  • Serve warm with cream cheese or as preferred.

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