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
Author: 
Recipe type: Dessert
Cuisine: British
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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).
Ingredients
  • 200g grated courgette
  • 150g unrefined cane sugar / brown sugar
  • 1 egg
  • 125ml (110g) cold pressed virgin olive oil or sunflower oil
  • 200g white spelt flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • ¼ tsp baking powder
  • 1 tsp ground cinnamon
  • 2 tsp lemon or lime zest
Instructions
  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.

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