By Sharon Hearne Smith
Hidden in Sharon Hearne-Smith’s delicious summer
cake, you’ll find her secret to upping the family’s veg count.
Preparation time: 20 minutes•
Cooking time: 30 minutes
Serves: 8 people
1. Preheat the oven to 180°C/ gas mark 4. Grease 2 x 20cm
sandwich tins with oil and line the bases with non-stick
2. Put the spinach, eggs, lemon juice and vanilla extract in a
food processor. Blend until as smooth as possible. With the
machine running, slowly pour the oil in through the top until
it’s all incorporated. Add the flour, sugar and baking soda
and blend again to make a smooth, thick batter. Pour into
a large bowl and stir in the courgette.
3. Divide the batter evenly between the prepared tins,
about 550g of batter in each, and bake in the oven for 25 to
30 minutes. When the cakes are cooked they should be springy to the touch and a skewer inserted in the centre should come out clean.
4. Remove and leave on a wire rack until completely cool.
Meanwhile, to make the frosting, place the avocado flesh in a food processor. Add the butter and blitz until well blended. Add the icing sugar and blitz again until completely smooth and fluffy.
5. Spoon into a piping bag that has been tted with a 1.5cm
plain nozzle and set aside.
6. Place one cooled cake on a cake stand or serving plate.
Pipe two-thirds of the frosting all over in small dots. Carefully
place the other cake on top and pipe the frosting in two rows of dots from the outside edge. Pile the strawberries into the centre of the dots in a nice arrangement and serve.