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Courgette Cake

Courgette Cake
© Matthias Würfl
Home Food & Drinks Recipes Cooking Courgette Cake

Courgette Cake

Dessert

Courgettes don't need to be served as a side dish – or even as a savoury dish, for that matter. This recipe shows you how to turn a few courgettes into a delectable tea-time treat.

For the cake

Ingredients (12 servings)
500 g courgette, roughly grated
250 ml sunflower oil, plus extra for greasing
5 eggs, lightly beaten
350 g plain flour
1 teaspoon(s) baking powder
250 g caster sugar
1 pinch(es) salt
200 g ground hazelnuts
1 teaspoon(s) ground cinnamon

For the topping

Ingredients (12 servings)
200 g good quality dark chocolate
2 tablespoon(s) jam of your choice
2 tablespoon(s) chopped pistachios

Preparation:

  • Preheat the oven to 170C. Grease a square or rectangular cake tin with sunflower oil.
  • Put the flour, hazelnuts, salt, baking powder, sugar and cinnamon in a mixing bowl and mix thoroughly.
  • In a separate bowl, combine the eggs and sunflower oil and whisk briefly, then stir in the grated courgettes.
  • Add the egg and courgette mixture to the flour mixture and stir all the ingredients together using a wooden spoon or spatula.
  • Pour the  batter into the prepared tin and spread it out evenly using a spatula. 
  • Bake for 35–50 minutes, until a skewer inserted into the centre comes out clean. Leave the cake to cool.
  • For the topping, spread the jam in a thin layer over the top of the cake. 
  • Melt the chocolate in a bain-marie (or in the microwave), then use a palette knife to spread it thinly and evenly over the top of the cake.
  • Sprinkle over the chopped pistachios and it's ready to serve.
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