RECIPE - GLUTENFREE COURGETTE CAKE

A few weeks ago a friendly neighbor gave me a gigantic courgette. After already making a veggie pasta carbonara with it, I was looking for some inspiration. My colleague blogger from Cookies and Carrotsticks gave me the idea to make a cake with it. This version is gluten free and absolutely scrumptious.

Ingredients

• 250 grams courgette

• 125 grams soft butter

• 150 grams sugar

• 2 eggs

• 225 grams glutenfree flour

• 8 grams baking powder

• 1/2 teaspoon vanilla extract Icing

• 50 grams icing sugar

• 3 teaspoons lemon juice

How to

• Grate the courgette with a grater. Do not try to cut corners by using a machine to do this work. As this will not extract enough moist from the courgette and your cake will become to wet.

• Place the grated courgette in a sieve and leave to drain for at least an hour.

• Put the courgette in a cheese cloth (or a clean tea towel) to get rid of the last moist.

• Preheat the oven at 160C fan oven or 180C normal oven.

• Whisk together the butter and sugar until white and fluffy.

• Add the eggs and whisk more

• Add the flour, baking powder and vanilla extract and whisk until the batter is fluffy and homogenous

• Add the courgette and stir it trough.

• Pour it into a buttered tin. I used a bundt tin as it presents so nicely but a normal cake tin will do too.

• Bake the cake for 40 minutes but check the cake after 30 minutes. Check if the batter is cooked by putting a wooden skewer in carefully. If there is still some batter on the skewer, add another 5 minutes. Icing

• Leave the cake to cool down completely before icing it

• Make the icing by mixing the royal icing sugar with the lemon juice

My kids were amazed that you can use vegetables in a sweet cake. But they were even more amazed by the great and fluffy taste.

Enjoy!

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