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What Are Mummy's Made Of

By Serene Park
2nd October, 2011

Have you ever been at a coffee morning with the mother who does everything; she is head of the PTA, she manages to keep her children content, polite and in one outfit a day with no stains even by tea time, and then to top it all she produces huge home-made cakes that are so moist even Delia Smith would want the recipe? Well here’s her secret (for the cakes anyway) – vegetables! 

Carrots have always been a common occurrence on the cake scene but it’s time to broaden the market and not just use the courgettes and beetroots for your roasts and salads, mix them with some chocolate and watch your cake status rise amongst friends and families. The vegetables add the moisture and flavour without actually tasting like one of your five a days, so you can keep your secret ingredient exactly that.

Try it: Mix 120g of softened butter with 125g olive oil, 100g of castor sugar and 200g of soft brown sugar, stir until fluffy. Add three eggs (one at a time) and 130ml milk. In a separate bowl mix 350g self-raising flour, 2tsp baking powder and 4 tbs cocoa and fold it into mixture. Finally add two medium grated courgettes and 1tsp vanilla, stir it all together. Pour into a greased tin and bake at 190 degrees for 35-40 minutes and then enjoy, resting happily in the fact its slightly healthier than if it didn’t have veg in it!

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