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Kate

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).
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: British
Ingredients Method

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

Method
 

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