Courgette, Lemon and Almond Cake

Courgette, Lemon and Almond Cake
Courgette, Lemon and Almond Cake

Courgette, Lemon and Almond Cake

This is a delicious way to use some of the prolific courgettes that we’ve got growing at the moment.

CAKE INGREDIENTS:
200g almonds, skinned, ground and toasted in a frying pan
300g grated courgette
240g plain flour
350g sugar
225m olive oil
3 eggs
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon almond extract
2 teaspoons vanilla extract

FROSTING INGREDIENTS:
4 tablespoons lemon juice
4 tablespoons white sugar
125g icing sugar

Beat the oil and sugar together until light and fluffy. Add one egg at a time, beating well after each one. Beat in the vanilla and almond extract.

Gently stir in the dry ingredients (flour, baking powder, ginger, bicarbonate of soda, nutmeg, cinnamon). Pour into an oiled and lined bread time.

Bake in the oven for 40-50 minutes. Cool on a baking rack.

Mix the frosting ingredients together and drizzle over the cake. Leave the cake to cool completely.