Thursday, 31 October 2013

Cakes that are good on the lips as well as the hips...

That's kind of how I was selling them to the big lad. Well, actually it was more like - "would you like some cake?! Look I've made a little one especially for you!" to which he gleefully replied, "Ooooh yes please Mum!". 
Aaaand then he tasted it and realised it wasn't sweet... and proceeded to tell me, "I don't like it, no more thank you." Ahh well, you can't win them all. At least he used his manners.
On the upside, Mr and Mrs Everyday Baker thoroughly enjoyed these zucchini cakes and they were perfect for the nine month old little lad. Firm enough for him to pick up but cakey enough for him to devour without any choking. 
These work well with any veggies you've got in the fridge, but the zucchini in particular makes them deliciously moist. 

Zucchini Cakes

1 cup SR flour
1 large zucchini, grated
1 large carrot, grated
1 corn cob, kernals stripped (or 1/2-1 cup frozen)
1 brown onion, chopped
1 cup cheddar cheese
1/2 cup fetta cheese
5 eggs
1/4 cup olive oil 
cherry tomatoes

Pre-heat oven to 180 degrees Celsius. Prepare a 22cm cake tin or muffin pan (I used a Texas muffin pan as well as a muffin pan).
Combine flour with zucchini, carrot, corn, onion and cheeses (leaving some cheddar to sprinkle on top) and stir well. Whisk together the eggs and oil in a jug and add to the other mixture, folding together. Season with salt and pepper.
Spoon in tin/pan and sprinkle with remaining cheese and add half a cherry tomato to each or arrange on top if using a solitary cake tin. Bake for 40 minutes or until golden and cooked through. 
Serve with green salad.

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