Courgette Cake

Preparation 10-15 minutes;
Cooking time 45-60 minutes

  • 100g butter (room temperature)
  • 100g caster sugar
  • 100g plain flour (sieved)
  • 100g courgettes (1 small one) (grated coarsely)
  • 75g small apple (grated coarsely)
  • 1 egg separated
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • Some grated nutmeg (optional)
  • 2 drops of vanilla extract (optional)
  • 40g pecans or chopped mixed nuts
  • 40g sultanas
  • Zest of 1 orange (optional)
Preheat oven at 180°C.
Grease a baking form – I used a 16cm round foil form.
If you have a small hand chopper – mix and chop the nuts and raisins.
Whisk the sugar and egg yolk until smooth; then add the salt, baking powder, cinnamon, nutmeg, vanilla and orange zest. Now add the butter and whisk again until the butter is thoroughly intermixed; then add the flour (keep mixing). Gently squeeze the excess water/juice from the mixed grated apple and courgette; and fold this into the cake-mixture. Finally beat the egg white and fold it into the cake-mixture.
Transfer to your baking tin and bake for 45-60 minutes, or until golden and firm to the touch. Allow to cool in the tin before turning out.
If you are cooking Gluten-free use “Buckwheat” instead of flour and also gluten-free baking powder!



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