Spelt courgette cake

Spelt Courgette CakeWonderfully moist, this spelt courgette cake is as healthy as a cake can be.  It’s dairy and wheat free too.  It is important to use good oils in cooking – see article here.

Spelt courgette cake

Wonderfully moist, this spelt courgette cake is as healthy as a cake can be. It's dairy and wheat free too. It is important to use good oils in cooking; cold-pressed and unrefined (virgin).
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Servings: 8
Author: Kate

Ingredients

  • 200 g grated courgette
  • 150 g unrefined cane sugar / brown sugar
  • 1 egg
  • 125 ml (110g) cold pressed virgin olive oil or sunflower oil
  • 200 g white spelt flour
  • 1/2 tsp salt
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tsp lemon or lime zest

Instructions

  • Preheat oven to 160 C.
  • Mix together the grated courgette, sugar, egg and oil.
  • In a separate bowl, mix together the flour, salt, bicarbonate of soda, baking powder and cinnamon. Add the lemon or lime zest.
  • Stir the flour mixture into the courgette mixture.
  • Grease a cake tin and pour in the cake mixture.
  • Bake for 40 minutes in the preheated oven (until a knife inserted in the centre comes out clean).
  • Leave to cool in the tin for 10 minutes then remove from the tin to cool completely.

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