3 large eggs
300g (10½ oz) caster sugar
100ml (3½ fl oz) corn or vegetable oil
85g (3 oz) English crème fraîche
300g (10½ oz) plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1½tsp mixed spice
Zest of 1 orange
75g (2½ oz) chopped hazelnuts
225g (8 oz) courgettes, grated with their skin on Icing:
55g (2 oz) butter, melted
2-3 tbsp orange juice
2 tsp grated orange zest
225g (8 oz) icing sugar
Serves Cuts into 16, or 20 smaller pieces.
Whisk the eggs with the sugar until thick, whisk in the oil and crème fraîche. Sieve the flour, baking powder, bicarbonate of soda, salt and mixed spice; mix in orange rind and chopped hazelnuts. Fold the flour mixture into the eggs with the grated courgettes. Pour the mixture into the tin. Rayburn and conventional cooking: Bake at 180ºC, fan oven 160º, for about 45-50 minutes, until risen, golden and cooked through.
2 Oven AGA
Place the tin on the grid shelf set on the floor of the Roasting Oven and slide the cold plain shelf on the second set of runners down. Bake for about 45-50 minutes until golden and cooked. Change the cold plain shelf for the large roasting tin after 30 minutes.
3 and 4 Oven AGA
Place the tin on the grid shelf set on the floor of the Baking Oven. Bake for about 45-50 minutes until golden and cooked.
1 x AGA square spring form tin, base lined and buttered Allow to cool for 5 minutes in the tin, then turn out and cool completely. To make the icing; melt the butter in a bowl on the AGA. Add the remaining ingredients to the butter, beat together well and spread on the cake, the icing thickens on cooling. Mark a pattern with a palette knife. Allow the icing to set.