Having bought a bundt tin from Nordic Ware on my recent trip to the States I couldn’t wait to use it and so here is my first ever bundt cake recipe, expect lots to follow!
We currently have a glut of courgettes from our vegetable garden at the moment, so I’m figuring out the best ways to incorporate them into my baking, this cake works wonderfully, with no actual flavour of courgette imparted just a lovely moist texture created.
Courgette, Maple and Pecan Bundt Cake
(you will need a bundt tin, thoroughly greased, alternatively you could use a 8 inch round tin)
(for the cake)
- 200g soft brown sugar
- 200g butter
- 3 eggs, beaten
- 150g courgette, grated
- 100g maple syrup
- 280g self raising flour
- 1 tsp baking powder
- 100g pecan nuts, roughly chopped
- 1 tsp cinnamon
(for the icing)
- 100g icing sugar
- 2 tbsp maple syrup
- 25g butter
- 1-2 tsp boiling water
- chopped pecans to decorate
- Start by preparing the courgette, once grated lay out on a clean tea towel to remove as much moisture as possible.
- In a large bowl, cream together the butter and sugar along with the maple syrup till light and creamy. Add in the eggs, a little at a time, beating well after each addition.
- Sift in the flour, cinnamon and baking powder and gently fold. Add in the pecan nuts and courgette and fold till evenly distributed.
- Pour into the prepared tin, smoothing the top and bake at 170oC for 45 minutes.
- Once baked leave to cool slightly in the tin before turning out and leaving to cool completely.
- Make the icing by mixing together all the ingredients apart from the water until smooth, adding in the water if needed until it has reached a pourable consistency.
- Level off the bottom of the cake so it sits flat, drizzle the icing over and sprinkle on the chopped pecans.
Cut generous slices, serve with a mug of coffee and enjoy!