I’ve been meaning to pop this recipe up on the blog for ages because it’s been getting such good feedback from people – alas now we have come to the end of this year’s courgette glut (though we did find a sizeable specimen -still edible! – hidden in the veg patch as we were clearing out all the old plants ready for winter yesterday). Anyway, although it’s not quite as good as using produce from your own garden, courgettes are available year-round from good supermarkets (in the UK at least) so you don’t have to wait until summer to try this.
It’s a recipe I developed based on a BBC Good Food one, specifically to take to a picnic with friends where I knew that there were people with food intolerances to dairy and gluten. The recipe is not currently egg free as I have yet to try replacing the eggs with a couple of tablespoons of non-dairy yoghurt (a trick I’ve tried with other cakes), but if someone wants to try it and let me know that’d be great!
This cake sounds ‘scary’ but tastes great, I’ve had nothing but positive feedback once people get over their fears about vegetable-based cake potentially tasting weird (I get the same thing when I make pumpkin pie, but I just figure that leaves more for me!). I always add a lemon glaze to this which really brings out the flavours and moistness, but it’s entirely up to you. The pictures show it without the glaze.
Non-dairy spread (for the tin)
2 large eggs
125ml vegetable oil
100g soft brown sugar
3 courgettes grated (should be around 450-500g)
1 tsp vanilla extract
200g rice flour
100g ground almonds
1/2 tsp mixed spice
1/2 tsp bicarbonate of soda
1/2 tsp gluten free baking powder
85g walnuts, roughly chopped
1tbsp lemon juice
Drizzle topping (optional)
100g caster sugar
Heat oven to 180C / 160C fan / gas mark 4. Grease and line a 2lb loaf tin with baking parchment. In a large bowl, whisk the eggs, oil, lemon juice and sugar, then add the courgettes and vanilla.
In another bowl, combine the remaining ingredients with a pinch of salt.
Stir the dry ingredients into the wet mixture, then pour into the tin. Bake for one hour or until a skewer inserted into the centre comes out clean.
If you’d like to add the lemon glaze (I’ve borrowed it from my Pinterest-famous write up of Mary Berry’s lemon drizzle traybake recipe), juice the lemons, add the caster sugar, mix together until a smooth glaze is formed. Poke the loaf all over the top with a fork while it’s still warm and then pour over the drizzle. Allow to cool completely before removing from the tin.