Quick courgette cake with acorn flour

Quick courgette cake with acorn flour

If you’ve got loads of courgettes in summer or loads of pumpkin in winter and don’t know what to do with them, here’s a delicious and tasty cake that’s sure to 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 of 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 of partially 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 good-quality butter
• Walnuts

Baking time: 25 mins 

Preparation time: approx . 20 mins

Preparation:

– Grease and flour the tin

– Preheat the oven to 180 degrees

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

Enjoy your meal! :)