Tuesday, 28 August 2012

Recipe: Gluten Free Courgette (Zucchini), Almond and Lemon Cake

After combining a few recipes and then some tweaking, I have made this deliciously moist cake that is relatively low in fats and sugars. I thought I would share it with you. The courgettes and ground almonds keep the cake moist and sweet which means no butter or oil is needed, and less sugar to be used. Make sure you use fresh courgettes because they have the most juices in them. You will need this juice along with the grated pulp to keep the cake moist.


3 medium free-range eggs (at room temp)
160g golden caster sugar
1 tsp good quality vanilla extract (seeds in is best)
200g finely grated (un-peeled) courgette
120g white rice flour
80g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
¼ tsp salt
Zest and juice from one lemon


1. Preheat oven to 180c (350f)
Grease and flour (rice flour) a standard size, loose bottom cake tin.

2. Whisk (beat) eggs, sugar and vanilla for 3 full minutes until pale and fluffy.  Beat in the grated courgette, followed by the flour, ground almonds, baking powder, bicarbonate soda, and salt.
Add the lemon zest and juice before beating again to make sure all ingredients are mixed together well.

3. Pour cake mixture into pan and place in the middle of the pre-heated oven for APPROX 30 MINUTES. Ovens vary, so keep checking it. Cake is done when knife inserted into the center comes out clean.
Let cake cool completely before removing it from the pan.

Enjoy...and please do let me know if you decide to make it and how you liked it.

Love and Light


1 comment:

Hannah Bird said...

yummy! I might actually give this one a whirl! I been looking for a veggie cake recipe for a while!

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