Vegetable cakes - Chocolate Beetroot Brownie takes on Green Tomato Cake

Carrot cake is of course a given, but this year with my domestic goddess cap pulled firmly down on my forehead I am experimenting with other exciting sweet veggie cake options.

In the blue corner, the defending title holder, - Chocolate Beetroot Brownie, and the new contender for the title, in the red corner - Green Tomato Cake.

Chocolate Beetroot Brownie

Preheat the oven to 180°C, and in an oven dish place 250g of quality cooking chocolate, I use a mix of milk and dark patissiere chocolate, and 250g of unsalted diced butter.  Put the dish in the oven to melt the chocolate and butter rather than wasting energy using a double boiler on the hob.


Whisk together 3 eggs and 250g of sugar, add a teaspoon of vanilla extract then the melted gooey chocolate and stir together.

Add 300g of cooked beetroots after whizzing them into a puree in a food processor - you could grate them but it depends on how keen you are on pink fingers for days afterwards.

Into the mixture sift 100g of self raising flour, a pinch of salt and 25g of cocoa powder, fold a few times but don't over work as this can make your brownies a bit tough.

Then bake for 20 minutes, checking with a skewer before taking out of the oven (insert a skewer and it should come out clean without chocolatey goo on it when the cake is cooked).

Leave in the tin to cool fully before turning out onto a wire rack.

TOP TIP - leave the chocolatey mess lying around and little fingers come and clean it for you.

Green Tomato Cake

In a large mixing bowl beat together until smooth:

2 1/4 cups of sugar

1 cup veg oil

3 eggs

2 teaspoons of vanilla

Into the mixture sift:

3 cups of plain flour
1 teaspoon of salt
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg (optional - I detest it so I don't use it but it was part of the original recipe)

Beat the mixture together creating a stiff cake dough.

Add:

1 cup of pecans or walnuts (I actually used almonds because the walnuts are not ready for picking yet)
1 cup raisins
2 1/2 cups of chopped green tomatoes

Pour the mixture into a greased cake tin - springform if you have one.

Sprinkle with a couple of tablespoons of dessicated coconut, and bake at 180°C for 1 hour.

Righto - off to tend to my green tomato and ham soup - recipe to follow......

I am a domestic goddes I am - no really I am. I AM!

I made a cake to prove it too!

Not that anyone actually wants to eat it (altogether now "ahhhhhhhhhhhh").

Why don't they want to eat it I hear you proclaim, it looks all lovely and risen and moist and yummy and scrummy and all things nice?

Well I'll tell you why no-one wants to eat it (the ungrateful so and so's), it's because it is a courgette cake.

Yes that's right - the scourge of the glut harvest, courgettes rear their ugly heads again.  The courgette bread my family could cope with but they seem to feel that cake is taking it one step beyond.

In fact Brendan went to extremes to declare that courgette cake was just 'wrong' 'wrong' 'wrong' and thrice 'wrong'.

But just in case you feel differently, here's the recipe anyway.

Chocolate and Courgette Cake

350g self raising flour

175g melted cooking chocolate

1 teaspoon mixed spice or cinnamon if you don't have mixed spice

175ml olive oil

3 eggs

2 teaspoons vanilla extract

150g chopped mixed nuts

Melt the chocolate in a pan, grate the courgettes and whisk the eggs and oil together  - obviously if you are a domestic goddess like me you can do all three simultaneously.

Combine all the ingredients together in a bowl with a spatula - no need for electric gadgetry for this if you are a domestic goddess like me.

Grease a springform cake tin or a large loaf tin, pour in the mixture and cook at 180°c for about 40 to 50 minutes - if you are a domestic goddess like me you will know automatically when the cake is ready to take out of the oven, if you are not a domestic goddess like me, stick a metal skewer in it and if it comes out clean the cake is ready.