Quick courgette cake with acorn flour

Quick courgette cake with acorn flour

If you have lots of courgettes in summer or lots of pumpkin in winter and don't know what to do with them, here's a delicious and flavoursome cake that will delight you and your guests. And if you use organic ingredients, it's healthy too. We also used acorn flour and it tasted fabulous.

Ingredients

• 2 eggs
• 1 cup cane sugar (2 dl cup)
• 0.5 dl sunflower or coconut oil
• 1 smaller courgette (or other pumpkin)
• 1 tablespoon organic cocoa
• 1 and 1/4 cup half-cooked spelt flour (2 dl cup) (alternatively gluten-free flour such as oat flour)
• 1/4 cup acorn flour
• 6 g phosphate-free baking powder
• 20 g vanilla cane sugar
• 1 tablespoon of good quality butter
• Walnuts

Baking time: 25 min

Preparation time: approx. 20 min

Preparations:

- Grease and flour the tin

- Preheat the oven to 180 degrees

1. Beat the eggs with the cane sugar until frothy.
2. Then add 0.5 dl oil and mix.
3. Add the finely grated, unpeeled and seeded courgette (or other pumpkin).
4. Stir in a tablespoon of cocoa and the sifted spelt flour mixed with baking powder.
5. Mix everything carefully and pour into a buttered and floured 28 cm diameter tin. Place the walnuts on top.

Enjoy your meal! :)