Coming back from holiday we found the back garden had been taken over by 10m high marrows!
Well maybe that’s an exaggeration… but they were big enough to give us an excuse to find ways to use it all up. Obviously this weekend’s Rye Sourdough will will be marrow-based, but it was also clear: a cake must be made!
Thankfully BBC Good Food Magazine’s August issue had a feature on marrows, including a marrow cake, which was a very simple recipe which I modified only slightly:
- 300g wholemeal real-raising flour
- 3 tsp mixed spice
- 1/4 tsp cayenne pepper
- 1/2 tsp baking powder
- 250g light soft brown sugar
- 200g pecans & walnuts, smashed with a rolling pin
- 4 large eggs
- 1 orange, zest & juice
- 250ml rapeseed oil
- 300g grated marrow
- Icing sugar
- 2 tbsp water
- Splash lemon juice
- Squeeze of maple syrup
- Desiccated coconut
Start by mixing the dry stuff together, then beating eggs and liquids… and getting yourself all mise en place.
The recipe was for a round cake… but I’ve been wanting to use some of the Baked and Delicious silicone bakeware we’ve been accumulating.
Hehe not bad! After it’s cooled I strayed again from the recipe and decided to go with a water icing rather than cream cheese. I figure this will drizzle over the cake nicely. But I kept the maple syrup!
Turns out you couldn’t taste the coconut, or the marrow for that matter! But apart from that it was really good. OK it was a bit fally-aparty, like carrot cake but without the cream cheese icing to hold it together! But… erm… CAKE!