Blackberry and courgette cake –

Cake – 3 eggs
100g fruit or jam (or 80g cocoa powder)
200g courgette, peeled and grated finely. Be sure to squeeze all juices out before adding to the mix
zest of 1 lemon
100g rice flour
100g ground almonds
2 tsp baking powder
80-150g of fruit or half-cal sugar
1tsp olive oil – or enough to lightly line the tray

Icing – 100g sugar
2 tbsp strawberries (or 150g plain chocolate)
1/4 tsp creme tartare
1 egg white

Whisk eggs and sugar until soft peaks. Fold in the lemon and courgette, followed by the flour, almond and baking powder.
Half fill a 9″ greased baking tray(lined with olive oil) with the cake mix. Add the fruit or jam, and then cover with the remainder of the mix.
Bake in a preheated oven at 180C for 20 minutes, or until golden.

While the cake is cooling, melt the ingredients slowly in a bowl over a pan of water. If creating a chocolate cake, use the chocolate options instead of the fruit – or you could add both for a different flavour.
Whisk for 9 minutes or until stiff peaks.
When the cake has cooled fully, spread the icing over the cake and leave to set for approximately 30 minutes.

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