Seasons Kitchen Courgette, Lemon & Almond Cake

This lovely moist & zingy cake is perfect with young fresh courgettes that are bang in season right now !

This recipe makes 1 x 10" Cake

Ingredients:
150g Ground Almonds
450g Grated Courgettes
4 x Large Eggs
300g Golden Caster Sugar
380g Self Raising Gluten Free Flour Zest of 2 x Lemons
2 x tsp Baking powder
3/4 tsp of Bicarbonate of soda

To decorate :
125g Unrefined Icing Sugar (sifted)
3 x tsp Lemon Juice
Handful of Toasted Almonds to Decorate

Preheat the oven to 180C’ Line & grease on 10” Cake Tin

Wash & trim the courgettes and grate, in a clean bowl beat the eggs & sugar until pale, light & creamy.

Gently fold in the grated courgettes, lemon zest & all the dry ingredients, scooping up the mixture from the bottom of the bowl, but be careful not to over-mix. You want to keep as much air in the batter as possible.

Pour into the 10” cake tin & bake for 45-50 minutes. The cake is cooked when a skewer inserted into the centre comes out clean.

Leave to cool in the tin for 10 minutes then turn the cake out onto a wire rack, carefully peel off the paper & turn the cake the right way up. Leave to cool completely.

To make the icing, simply mix the icing sugar with the lemon juice until it’s smooth. Put the icing mixture in the fridge for a short while to let it firm up, before spreading it over the cake with a small palette knife. Leave to set a little, then sprinkle with the toasted almonds.