Harts Kitchen
Menu à la Harts The Biggest Loser
Less is moreish when you ’ re cooking low-calorie full-flavour food from Michelin-star celebrity chef Tom Kerridge
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Courgette and cardamom cake
Like the carrots in a carrot cake , courgette keeps this delicious cake lovely and moist . A light cream cheese and lime icing provides a refreshing contrast . The cake will keep in the fridge for a couple of days – just bring it to room temperature before serving to enjoy it at its best . ou see a lot less of Tom Kerridge these days . His profile has never been bigger with successful TV series and acclaimed restaurants , including the Hand & Flowers , the first pub to win two Michelin stars . But he ’ s lost 12 stone since he first appeared on TV around seven years ago . So it ’ s a much slimmer chef you see on your screens now .
While the man ’ s bulk might have diminished , there ’ s certainly no reduction in flavour in his latest collection of recipes – Lose Weight for Good – even as the calorie counts have come down .
As a Michelin-star chef who ’ s lost lots of weight , we trust him to know how to keep dishes tasting good while reducing calories so much more than say , a skinny , Californian clean eating guru with an Instagram account . By keeping flavour and texture in his food , and not skimping on portion size either , Tom has created a diet for food lovers . As Tom says : “ It ’ s impossible to stick to a diet if the food you ’ re expected to eat is boring and doesn ’ t fill you up . So I ’ ve developed lots of tasty and satisfying recipes that people will love to cook and eat , but that will also help them lose weight . I truly believe that this attitude works . I ’ ve been there myself , and now I want to help others get there too .”
You can see the full flavour approach for this moist , zingy cake which doesn ’ t feel like diet food at all .
Serves : 8
Calories : 365 per serving
Sunflower oil spray 250g half-fat margarine 100g caster sugar 4 tbsp granulated sweetener 3 large free-range eggs 250g self-raising flour 1 tsp bicarbonate of soda 1 tsp ground cardamom 1 vanilla pod , split and seeds scraped Finely grated zest of 2 limes 200g courgettes , grated
For the icing
100g icing sugar 1 tbsp light cream cheese 1 tbsp lime juice
To finish
Grated zest of 1 lime
S E E + SHOP If you want to make a cake , healthy or not , we have all the kit . Go to www . hartsofstur . com
Method
1 . Preheat the oven to fan 180 ° C / gas 4 . Spray a 900g ( 2lb ) non-stick loaf tin with a few sprays of oil . 2 . Using a stand mixer or electric hand whisk and large bowl , cream together the margarine , caster sugar and sweetener until light and fluffy . Add the eggs , one at a time , beating well after each addition . 3 . Sift the flour , bicarbonate of soda and ground cardamom together over the mixture , add the vanilla seeds and lime zest and fold in gently , using a spatula , until just combined . Lastly , fold in the grated courgettes . 4 . Spoon the cake mixture into the prepared tin and gently level the surface . Bake on the middle shelf of the oven for 50 – 60 minutes . To test , insert a skewer into the middle of the cake : it should come out clean ; if not give it a little longer . 5 . Once cooked , leave the cake to cool in the tin for 5 minutes , then transfer to a wire rack to cool completely . 6 . To make the icing , in a bowl , whisk the icing sugar , cream cheese and lime juice together until smoothly combined . 7 . Spread the icing on top of the cake and sprinkle with the lime zest . Cut into 8 thick slices to serve .
Recipe taken from Lose Weight for Good by Tom Kerridge ( Absolute , £ 22 ) out now Photography © Cristian Barnett
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