Since I’ve gone all good life ( as my friends tell me) my garden is in full produce production. Courgettes are one such thing that I have a glut of. There are only so many ratatouilles that you can eat, although I’d be lying if I said I didn’t like them, so on went the thinking cap and amongst other things a courgette cake was one of my ideas.
Now don’t be put off by thinking ( baby George style) “yuck, veg in a cake” you cannot tell and the sponge is wonderfully moist. This is great as my version is gluten free as well, which can have a tendency to dry out, but the moisture from the courgette gives the cake a fudgy texture. It’s great warm as a pudding with some kind of creamy addition or with your afternoon cup of tea.
I topped it off with a dark chocolate ganache which works well- be warned though your kids get plastered in it. Mind you its a win win as licking the bowl does keep them quiet for a while. I take no responsibility for the messy chops and clothes though.
- 350g self raising flour ( I used Doves farm gluten free)
- 50g Cocoa powder
- 1 tsp mixed spice
- 1/2 tsp xanthan gum
- 300g caster sugar
- 3 eggs
- 175 ml melted coconut oil
- 2 medium courgettes grated
- 1 tsp vanilla extract
- Preheat the oven to 180 C and line a 24cm cake tin.
- Grate your courgette and set aside.
- In a bowl sift together the flour, cocoa, mixed spice and xanthan gum.
- Mix the eggs with the sugar and melted oil and vanilla extract and then fold in the courgette.
- Combine wet and dry ingredients and pour into your cake tin.
- Cook for roughly 40 minutes or until your inserted skewer comes out clean.
If you want to make a ganache place 200g of chocolate ( I used kinnerton) in a bowl Andreas until boiling point 100 ml of double cream. Pour this over the chocolate and stir well. Once the mixture has cooled and thickened then pour on top of your cake.