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    Courgette, Tomato and Paprika Cake

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    Courgette, Tomato and Paprika Cake

    In summer, courgettes are abundant, so try them in this great vegetarian option that's full of vibrant flavours.

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 65 minutes
    • Total time: 1 hour 35 minutes 60 minutes 35 minutes

    Serves: 6


    • 500g courgettes, grated
    • 1 small onion, grated
    • 1 clove garlic, diced
    • 1 tsp ground paprika
    • 2 eggs
    • 2 tbsp olive oil, plus extra For cooking
    • 75g self-raising flour
    • ½ tsp baking powder
    • 2 tomatoes, cored and roughly chopped


    1. Preheat the oven to 180°C, gas mark 4. Place the courgettes in a bowl with the onion and garlic and mix well.
    2. In a small bowl, mix together the paprika, eggs and olive oil with a whisk or hand-held blender. Season and stir in the flour and baking powder to make a smooth, thick batter. Mix the batter into the grated courgette mixture.
    3. Heat a 20cm non-stick ovenproof frying pan over a medium heat with a drizzle of olive oil. Add the courgette mixture, top with the chopped tomatoes and cook for 5-6 minutes on the hob, then transfer to the oven and bake for about 1 hour or until golden and just firm to the touch. Remove from the oven, carefully ease the cake out of the pan and serve hot or warm.

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    Cook's tips

    Grate the courgettes and onion in the food processor.


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    4 stars