Summer Recipes

Courgette cake (Gluten free/ Dairy free)

2 large courgettes - grated (or 250g)

2 eggs

120mt Vegetable oil

150g caster sugar or light brown sugar

250g gluten free self raising flour 

1/2 tsp gluten free baking powder

1 tsp of vanilla extract, or, lemon juice, or, orange juice - your choice!

Zest of an orange or lemon

*

Decorate with icing and edible flowers, I like nasturtiums, violas or even dahlia petals! 

METHOD:

*Preheat oven to 180c/ 160 Fan

*Grate courgette, discard the stark and leave to one side. grease a bunt tin or a basic 9 inch round tin.

*Mix the flour, baking powder, soda, zest, and extract.

*In a separate bowl whisk the eggs, sugar, oil until they are pale in colour. Put this into the dry mic with the grated courgette and gently fold to loosely combine.

*Pour into the prepared tin and bake for around 30 mins or until a knife comes out clean.

*leave to cool in the tin. When completely cool turn out oin to a plate and decorate with your chosen topping.

(it can also be frozen - when cool, instead of decorating, wrap in baking paper and it will keep for 3 weeks, defrost overnight and then decorate.)

Enjoy!

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