Courgette Cake
Still wondering what courgette is doing in a sweet cake? It’s simple: the green vegetable makes your cake super juicy. I’ve been using this healthy secret ingredient in my baking for a long time and have created a new, summery favourite Courgette Cake.
Ingredients for Courgette Cake
For the cake:
300 g courgettes
125 ml olive oil
125 ml almond milk
1 teaspoon vanilla extract
2 tablespoons lemon juice
250 g sugar
1 pinch of salt
250 g flour
2 tablespoons soy flour
1 1/2 teaspoon baking powder
2 teaspoons grated lemon rind
1 lemon
For the lemon glaze:
150 g icing sugar
2 tablespoons lemon juice
Instructions:
Grate the courgettes finely with a grater. Wrap the grated courgettes in a tea towel and squeeze out the liquid. Preheat the oven to 350 °F.
Place all the liquid ingredients for the cake in a bowl with the sugar and salt. Mix with a food processor fitted with the whisk attachment on medium speed.
Combine the flour, soy flour and baking powder. Gradually mix flour mixture into liquid ingredients on low speed. Fold in courgette shavings and lemon zest.
Pour the batter into a loaf tin and bake in a hot oven for about 50 minutes. Remove from the oven and leave to cool completely.
For the lemon glaze, sift icing sugar and mix with lemon juice. Add a little more water if necessary. Brush the cake with the glaze and leave to dry.
Before serving, cut the lemon into thin slices and decorate the cake with them.
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