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Lemon Drizzle Courgette Cake
I've got a glut of……..courgettes!
A tasty way to use some of those courgettes - the recipe makes two bar cakes and freezes brilliantly well.
  Cooking time: 45 mins


200g (7oz) ground almonds
240g (8½oz) plain flour
1 tsp baking powder

½ tsp bicarbonate of soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger

½ tsp freshly ground nutmeg
350g (12oz) golden caster sugar
225ml (8fl oz) extra-virgin olive oil
3 large free range eggs

¼ tsp almond extract
2 tsp vanilla extract (the best you can get)
300g (10½oz) grated courgette (2 medium/3 small)

For the lemon drizzle:
2 tbsp lemon juice
1 tbsp granulated sugar
3 tbsp icing sugar


Preheat the oven to 180°C/ 350°F/gas mark 4. Line two 20x10x13cm (8x4x5in) loaf tins with parchment paper or a preformed paper liner.
In a medium-sized mixing-bowl combine the flour, 1 tsp salt, the baking powder, ground almonds, bicarbonate of soda, cinnamon, ginger and nutmeg.
Using a hand-held or a standing mixer, whip the sugar and oil until lighter in colour, about four minutes. Add the eggs one at a time, beating well after each addition, then add the almond and vanilla extracts.
Add the dry ingredients all at once. Give the batter a thorough mix. Fold in the courgettes by hand. Transfer to the tins and bake for 45 to 50 minutes or until a skewer comes out clean or with moist crumbs. Transfer to a wire rack to cool for 15 minutes.
Meanwhile, combine the lemon juice with the sugars in a small bowl. While the cakes are still warm use a pastry brush to coat the tops with glaze. Allow to cool.

This cake seems to improve with freezing. I like to slice it and wraps those slices in butchers wrap, and then freeze the wrapped slices in a suitable freezer container or freezer bag.

NB: For a lower fat version, simply omit the olive oil. Strangely it works just as well!

Adapted from a recipe published in The Telegraph by Sarah Leahey Benjamin
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