Thursday, 4 August 2016

EATS Challenge Number 2 - More Courgettes!

 So we are sticking with courgette for this next challenge (as I can only keep so many in the fridge) and this time I am going for something sweet.

A glut of courgette must be a common problem at the moment as the BBC Good food website has advertised the Top 10 things to do with courgettes

After a wee peruse through their recipes I got some inspiration and trialed my own recipe for a gluten-free (and dairy free) courgette and apricot cake. It's been taste tested this morning and got the thumbs up. The cake itself is very moist but not too sweet, and compliments the sweet frosty topping beautifully.


Wheat Free Yes Gluten Free Yes
Makes 1 large loaf

350g grated courgettes (with as much water removed as possible)
200g light brown soft sugar 
125ml sunflower oil
3 large eggs lightly beaten
grated zest 1 orange
1tsp vanilla extract
100g chopped dried apricots
300g GF self-raising flour (I like Doves)
1tsp baking powder
1 tsp xantham gum

For the frosting
200g full fat soft cheese (if you want the cake to be dairy free then Philadelphia do a lovely lactose-free cheese)
100g icing sugar sifted
grated orange zest


1. Heat over to 180oC.
2. Oil and line a 1kg loaf tin (or I quite like to use the cake liners which you can get in most Supermarkets now).
3. In a bowl stir together courgettes, sugar, oil, eggs, orange zest, vanilla ans apricots.
4. Gently fold in flour, baking powder and xanthum gum until only just combined.
5. Scrape into the tin and bake for approx. 50mins until a skewer inserted comes out clean.
6. Remove form tin and cool on a wire rack.
7. To make the topping gently beat the cream cheese, icing sugar and orange zest together and spread over the top.
8. Keep chilled in the fridge.


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