Courgette and Almond Cake
Preparation time: 25 minutes
Cooking time: 1 hour
Serves: 12
Nutrition: Per serving
Energy
226 Kcal
Fat
11g
Saturates
0.8g
Sugars
16g
Salt
0.19g
Don’t be surprised! Using courgettes makes for a deliciously sweet and moist cake. This is a great low sat fat treat to have on occasions with a cup of tea.
Ingredients
75mls vegetable oil
175g golden caster sugar
2 lemons, zested & 1 juiced
100ml Alpro Soya Original alternative to milk
1 tsp almond essence
100g ground almonds
175g self-raising flour
½ tsp baking powder
175g courgettes, coarsely grated
1 tbsp icing sugar for decoration
Method
Heat the oven to 180C /160C fan / gas 4. Grease and line a 900g loaf tin.
Whisk together the oil, sugar and lemon zest until well combined. Add the Alpro Soya alternative to milk and almond essence and whisk again to combine. Add the ground almonds, flour and baking powder, along with the grated courgette, and stir to combine.
Spoon the batter into the prepared tin (it will be quite thick) and level the top. Bake for 55-60 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely in the tin.
Remove the cake from the tin, sprinkle over some icing sugar and slice to serve.