You know how I like to celebrate the small stuff. Just handing in a good piece of work is cause for celebration in my eyes. You can’t control the outcome of any situation but you can commit to it and do your best. When you feel like you’ve done that why not celebrate in some small way, like opening a bottle of prosecco or baking a cake? Or both. This courgette-matcha cake was inspired by the one in Nigella’s book but I changed so much about the recipe that I can’t say it’s the same cake anymore. Hers didn’t have matcha in it for a start. I love adding matcha powder to sweets, it automatically makes everything taste Japanese.
As you can see, I don’t like to skimp on the icing. I also added nutmeg, which works with the flavour of courgettes; and I added butter, because, come on, a cake needs butter! Then of course I used my special method of cooking the cake, where I melt the butter on the hob, add sugar, freshly grated nutmeg, then courgettes, and eventually beat the flour and eggs in. You turn the hob off once the butter and sugar have melted together, so you’re not actually cooking the cake but it feels like you are. Finally, you add 2 teaspoons match powder, the baking soda and cream of tartar. Then you put it in a greased tin and bake for half an hour at 180 degrees C. Once it’s cooled you cover it with your pistachio green icing – icing sugar and Philadelphia blended together with a teaspoon of matcha powder and the juice of half a lime. For main course we ate venison steaks in fig sauce. I just made the recipe up but it was divine, so I will share it with you in the coming future. Venison feels like an extremely extravagant thing to eat for lunch, but I will need to make them during the day, so I can take a decent photo for you. How I suffer for my art.
And here are some matcha tea smoothies
for those of you who like to drink delicious drinks while boosting your health.
100g raw cane sugar
150g plain flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
2 courgettes, grated
1/4 teaspoon freshly grated nutmeg
3 teaspoons matcha powder
250gr Philadelphia cream cheese
Half a lime
75g icing sugar