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 tasty and flavoursome cake that will delight you and your guests. And if you use organic ingredients, it’s also healthy. We also used acorn flour and it tasted fabulous.

Ingredients

• 2 eggs
• 1 cup raw cane sugar (2-dl cup)
• 0.5 dl sunflower or coconut oil
• 1 small courgette (or other squash)
• 1 tablespoon organic cocoa
• 1 and 1/4 cups semi-wholemeal 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 vanillin cane sugar
• 1 tablespoon good-quality butter
• Walnuts

Baking time: 25 min 

Preparation time: approx. 20 min

Preparations:

– Grease and flour the tin

– Preheat the oven to 180 °C

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

Enjoy your meal! :)