I knew I couldn't get through another summer without creating a new courgette cake recipe. This one is gluten free and uses one of my favourite vegetables for baking with. I always have plenty of courgettes to experiment with from the garden.
Courgettes are great for gluten free baking as they add additional moisture to the bake, something that gluten free bakes often lack, this is due to most gluten free flours having a good quantity of rice flour in them which robs moisture from the mixture.
Makes 2 x loaves
What you need
- Oil spray and loaf tin liners
- 380g gluten free flour
- 1 tsp baking powder
- 2 tsp xanthum gum
- 1 tsp bicarb
- 2 tsp mixed spice
- 2 tsp cinnamon
- 225g caster sugar
- 3 eggs
- 240ml vegetable oil
- 2tsp vanilla paste
- 220g courgettes - finely grated
- 1tbsp Greek yogurt (optional)
What you do
- Oil spray and line two loaf tins
- Pre heat the oven to 160c
- Grate the courgettes ( I use a food processor), don't squeeze the moisture out
- Mix along with all the other ingredients in a food processor or mixer
- Pour into your prepared tins
- Bake for 50 -55mins until well risen and golden, test with a skewer
- Cool in the tins initially and then on a cooling rack
- This freezes well when wrapped in foil
- Serve plain and or simply iced
As host of bake of the week this week I am linking to Bake of Week, created by Helen at Casa Costello
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