A zesty cake by Ed Smith. Just like carrot, courgettes add sweetness and keep cakes lovely and moist
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Preheat the oven to 200°C, gas mark 6. Grease and line a 450g loaf tin with baking parchment. Use the paddle attachment of a freestanding mixer to cream together the butter and caster sugar at medium-high speed for 5 minutes, until light and fluffy (or use a large bowl and electric beaters). Scrape the sides down, reduce to a lower speed and add the eggs one by one, ensuring each is incorporated before adding the next. Combine the flour and ground almonds, then stir into the batter, either with the machine at very low speed or by hand. Stir in the grated courgette along with the lemon and lime zest, then transfer to the lined loaf tin.
Bake for around 50 minutes, until firm and golden on top and a skewer inserted into the centre comes out clean. In a small bowl, combine the citrus juices and granulated sugar. Pour over the top of the cake while still warm, then leave to cool completely before removing from the tin. This is very moist and keeps well - perhaps even improves - over 2-3 days, if wrapped and stored in an airtight container. It will keep for up to 1 week.
Typical values per serving when made using specific products in recipe
Energy | 1,754kJ/ 420kcals |
|---|---|
Fat | 23g |
Saturated Fat | 11g |
Carbohydrates | 44g |
Sugars | 32g |
Fibre | 2.5g |
Protein | 7.3g |
Salt | 0.6g |
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