This cake is AMAZING. There, I said it & although I am one to say that about a lot of cakes, this one really sits up there with my all time faves. And it is dairy-free, gluten-free & low in sugar! Using vegetables in baking is no new thing but the use of courgette makes this cake mega moist & also allows the other zesty, fresh flavours to come through. It will keep for a good couple of days in an airtight container so you can enjoy it for several days as an afternoon treat or it makes a great pud served with a big dollop of creme fraiche. INGREDIENTS
3 large eggs 250ml coconut oil melted 3 tsp vanilla extract 150g caster sugar 1 large courgette (around 250g) grated 400g ground almonds 1 tsp salt 1 tsp baking powder 1/4 tsp bicarbonate of soda 325g blueberries Zest of 2 limes Coconut flakes (if you fancy) WHAT DO I NEED TO DO? Preheat your oven to 180 degrees/gas mark 4. Grease either a 900g loaf tin (this will make a deeper cake) or a 25cm round tin.
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AuthorBespoke event catering//Cook, Mum, Wife & Hungry lady// Archives
April 2017
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