Courgette Cake with Pine Nuts, Lemon & Sultanas
By OcadoLifeThis moist gluten- and dairy-free cake needs its cooling time to set, so don’t skip this bit!Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 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
5 stepsStep 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.