The Farmdrop Blog

Find out the latest from the fields and kitchens of our local producers and explore the best of British seasonal food.

Seasons Eatings: Marrow

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“I have always had my doubts about any vegetable heavy enough to be used as a murder weapon”, Nigel Slater

Us too Nigel, us too.

But it turns out that something quite delicious can come from this rigid, ungainly, and dare we say, mostly uninspiring vegetable. 

Check out this easy peasy recipe for marrow cake. It's deliciously moist, light and dense all at the same time and is perfect with a cuppa. 

And best of all? It tastes nothing like marrow. Bonus.

Marrow Cake

Adapted from this marrow cake recipe, this will do two 1lb loaf tins.  It’s a great cake to freeze or (even better) to share :)

Ingredients

3 eggs

300g caster sugar

250ml vegetable oil

375g plain flour

3 tsps baking powder

2 tsps vanilla extract

2 tsps ground cinnamon

2 tsps ground nutmeg 

225g grated marrow

Method

  • Preheat oven to 170 C / Gas 3 and grease two 1lb loaf tins.
  • In a large bowl, beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon and nutmeg. Fold in the marrow and then transfer to the tins.
  • Bake for 50 mins to 1hr - until a knife inserted in the centre comes out clean.