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Courgette Cake with Pine Nuts, Lemon & Sultanas

Courgette Cake with Pine Nuts, Lemon & Sultanas

By OcadoLifePublished on 04 October 2022This moist gluten- and dairy-free cake needs its cooling time to set, so don’t skip this bit!
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Time and servings

1 hr 10 minsTotal time
4Servings
20 minsPrep time
50 minsCooking time

Ingredients

  • 3 medium eggs
  • 175 g of coconut sugar
  • 225 g of sultanas
  • 300 g of courgettes, grated
  • 70 g of pine nuts
  • 1 lemon, zest
  • 150 g of coconut oil
  • 200 g of ground almonds
  • 30 g of gluten free plain flour
  • 1 tsp of baking powder

Method

  • Step 1

    Preheat oven to 200°C/180°C fan/gas 6. Grease a 20cm springform tin (that’s also 5cm deep) with coconut oil, and line the base.

  • Step 2

    Cream the coconut oil and coconut sugar together until fluffy – this should take 3 mins. Then stir in the eggs one at a time.

  • Step 3

    Fold in the ground almonds, flour and baking powder, followed by the sultanas, courgettes, 50g pine nuts and lemon zest.

  • Step 4

    Spoon the batter into the tin, scatter over the remaining pine nuts and cook for 50 mins. When the time is up, use a skewer to check it’s cooked – it should come out clean.

  • Step 5

    Allow to cool completely before removing from the tin. Serve with coconut yogurt and extra lemon zest.