In an attempt to keep up with the courgette glut I am back to baking cakes with them, this blog already has about 6 recipes on it for courgette cakes, but I feel there is room for a few more. This one is going almondy with a cheeky crunchy lemon topping which really does make a difference to the finished cake.
Not the most pretty of cake I have made but it more than makes up for it in flavour and it keeps beautifully wrapped in foil.
What you need
- 200g ground almonds
- 240g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarb
- 2 tsp cinnamon
- 1 tsp ground ginger
- Freshly grated nutmeg
- 350g caster sugar
- 225ml olive oil
- 3 eggs
- 1 tsp almond extract
- 2 tsp vanilla paste
- 300g grated courgette
For the topping
- Juice of one lemon
- 4tbsp granulated sugar
- 125g icing sugar
What you do
- Preheat oven to 180c
- Line two 2lb loaf tins with baking parchment
- Whisk up the olive oil and the caster sugar, until lightened and slightly fluffy
- Add the eggs one by one to the oil and sugar mixture
- Now add all the other ingredients except the courgettes, mix well and then fold in the courgettes
- Pour into the loaf tins , level and bake in the oven for approximately for about 45 -50 minutes, until tested cooked with a skewer.
- Allow to cool initially in the tins
- Whilst the cakes are cooling, mix the lemon juice, granulated and icing sugar in a bowl and brush on the top of the cakes whilst still cooling, don't worry this will set to a crunchy glaze.
Based on a recipe from the Telegraph in 2012, the stunning photography is once again by Mr Lancashire Food.