Sweet Courgette Cake
Often mums say to us, ‘ it’s so inconvenient to go sugar free, we don’t have the spare time or desire to bake all the time’. The first step is to make a start. Reducing the amount of artificial sugar in the kids diet is better than nothing… Once youmake the commitment, involve your husband as well as your kids. See it as a project for a couple of weeks and see how it goes. Have fun looking atfood labels in the super market or on the on-line shopping page. Spend just a couple of minutes slicing banana’s and putting them into the freezer, blending them anda few hours later tasting them to discover how sweet and delicious this kind of ice-cream is. And it is not sugar laden. Watch how your child doesn’t mind or notice that you have reduced his chocolate muffin from school into a minuscule amount and replaced it with some berries. Small steps go a long way. Making a sugar free lifestylefor your child really is achievable.
This sweet, moist cake is really satisfying and filling. No one guesses it is made with courgette. Let us know what you think.
220g wholegrain spelt flour
150g maple syrup
2 tsps baking powder
1 tsp bicarbinate of soda
120ml olive oil
pinch of salt
Start by separating the eggs into yolks and whites and sifting the flour. Then preheat the oven to 180 degs and flour a cake tin. Ideally a loose-bottomed one.
Carefully grate the apple and courgette ( keeping the skin on the courgette) and then place it between two kitchen towels and push down on it to get rid of the water. In a mixer beat the oil with the eggs until smooth. Then by hand stir inthe flour, powders. Then add the maple syrup and the courgette mixture. Mix it all together.
In another bowl whisk the whites of the eggs with the salt until it isstiff . Then super carefully fold the whites into your courgette mixture and gently stir it together.
Place in your tin and cook in the oven for 35 minutes until when you press the top of the cake it bounces back against your finger.