We started 2015 with a lot of sorting and tidying up. It’s been a lot of work but it’s also been very satisfying. I personally started the New Year by unravelling last year’s work (I’d made a hat for me but it was just a tad too small), which was rather symbolic … of symbolism …
I still owe you a picture of the inside of our New Year’s Pie. It was tasty as every year and went down well. Here it is:
We started the year with my Dad’s birthday. This year I made a Zucchini Pound Cake. I had zucchini in the freezer for this recipe (the last portion is for a Zucchini Bread, coming soon…).* I used this recipe from i am baker. It’s the first recipe I’ve ever tried that requires cake flour. I’d never come across it before so had to google it. I found my answer on Nigella Lawson’s website and decided to try it her way. Basically, it’s normal flour mixed with corn starch and sieved a couple of times.
The zucchini needs to be dry for this cake and I think I dried it out too much, if that’s possible at all. It was really difficult to stir it in and so I ended up with a layer of zucchini near the bottom of the cake. It was alright, it just didn’t look that nice.
I made a lemon glaze for the cake, as per the original recipe.
I was quite surprised when I cut the cake and sampled a bit, it was rather dry but when we actually ate the cake, it was okay. Even a couple of days later it hadn’t gone noticeably more dry. Another zucchini recipe to keep….
* 15 Jan. 2015: I saw the other day that the blog where I saw the recipe I was going to try out has been closed down. Since I hadn’t saved the recipe anywhere, the frozen batch of zucchini will go into a vegetable curry…