Courgette Cake

Courgette Cake

© Matthias Würfl

Courgette Cake

Courgette Cake

© Matthias Würfl

For the cake

Ingredients (Serves 12)

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

For the topping

Ingredients (Serves 12)

2
tablespoon
jam of your choice
200
g
good quality dark chocolate
2
tablespoon
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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