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Thursday 9 March 2023

Almond, courgette (zucchini) and rosemary cake


'This wonderful almond cake is actually packed with veg! Made with grated courgette (zucchini), ground almond, and with a hint of rosemary and zesty lemon, this pretty cake can also make a great dinner party dessert when served with a dollop of whipped ricotta and fresh raspberries.
Each serving has; Fat 18g Carbohydrate 18g Protein 8.1g Fibre 0.9g, so for some readers the carb. content may not be suitable*.

Ingredients
Serves 10
300g (about 2 medium-sized) courgettes, trimmed and grated
50ml olive oil, plus extra for greasing
130g ground almonds
70g plain flour
1 tsp baking powder
3 tbsp finely chopped fresh rosemary
75g light brown sugar
2 eggs
2 lemons, zested and juiced
1 tbsp icing sugar, for dusting
150g raspberries, to serve
250g ricotta, lightly whipped, to serve (optional)
Method
1. Place the grated courgette in a colander and sprinkle with ½ tsp salt. Toss well, then place over the sink to drain for 30 mins.
2. Preheat the oven to gas 5, 190°C, fan 170°C. Grease a 20cm cake tin with olive oil and line the base with baking paper.
3. In a large bowl, mix together the ground almonds, flour, baking powder, pinch of salt and chopped rosemary. In a separate bowl, whisk together the sugar, oil, eggs and lemon zest and juice.
4. Rinse the courgette to get rid of any excess salt and tip onto a clean tea towel. Squeeze out as much moisture as you can, then tip into the almond bowl and mix well. Add the wet ingredients and stir well to make a smooth batter.
5. Pour the batter into the prepared tin and bake for 40-50 mins until lightly browned on top and a skewer inserted into the middle comes out clean. If the cake is starting to brown too quickly, cover loosely with a piece of foil.
6. Allow the cake to cool in the tin for 5 mins, then remove and cool completely on a wire rack. To serve, dust with the icing sugar before cutting into slices. If serving as a dessert, cut into slices and serve with a scattering of raspberries and a dollop of the whipped ricotta.
Tips:
i) Salting and draining the grated courgette is important for the final texture of the cake, otherwise it may be too soggy as courgettes naturally contain a lot of water.
ii) This cake is designed to not have that big of a rise as it is made with quite a heavy batter.'
From original idea here

*If you would prefer a lower carb Ricotta Almond Cake, 5.6g carbohydrate per slice, please look here


~ enjoy your day ~

Please note, you will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

29 comments:

Tom said...

...it looks delicious.

HappyK said...

Yummy!!

kathyinozarks said...

Auch a pretty cake-looks delicious too

Chatty Crone said...

Looks wonderful.

DeniseinVA said...

Looks wonderful Jan, and the other one. Thanks so much!

William Kendall said...

Sounds different.

The Happy Whisk said...

Ohhhh, this is another fun bake! Great way to get in some veg, too.

J.P. Alexander said...

Gracias por la receta. Te mando un beso.

Mary Kirkland said...

I would definitely try that.

Angie's Recipes said...

Looks beautiful and very tasty too!

ashok said...

Looks delicious 😋

gluten Free A_Z Blog said...

I love this idea for this cake with the rosemary and the zucchini. Sounds lovely and looks lovely.

Stefania said...

Sembra buona.
Mia mamma in estate fa una torta dolce solo di zucchine e noi la adoriamo

Anita said...

I want to try to bake it!I tried a simple easy citron cake and it did not work well-- Iam Not a good baker hih hih !Thank you for for this nice post!Happy days to you :)))

CJ Kennedy said...

This sounds so good!

eileeninmd said...

Yum, thanks for sharing!
Have a great weekend!

Jeanie said...

What a great way to get your veggies!

Christine said...

Yummy

Salty Pumpkin Studio said...

Wonderful recipe will spruce up the weekend. Thank you

Sally said...

Mama Mia that looks delicious! Everything you share here is so good. :)

xoxo

David M. Gascoigne, said...

There are so many ways to use courgettes! Even people who don't like them would hardly balk at this.

Debbie said...

beautiful presentation of what sounds to be a light & delicious cake!!

https://linsartyblobs.blogspot.com said...

It does look nice but the courgette would put me off making it.

Pam said...

I love almonds and esp the smell of almond oil. But ROSEMARY, I totally love. That is one of my fave herb taste. That cake looks so good.

Teresa said...

Se ve muy bien y seguro que está riquísimo. Besos.

Conniecrafter said...

that sounds interesting, not sure about the ricotta though

carol l mckenna said...

Oh this looks and sounds so delicious ~ Yummy!

Wishing you good health, laughter and love in your days,
A ShutterBug Explores,
aka (A Creative Harbor)

Anne (cornucopia) said...

This looks delicious.

Divers and Sundry said...

Pretty!