Sunday, 25 August 2013

Courgette and almond loaf with crunchy lemon topping

In an attempt to keep up with the courgette glut I am back to baking cakes with them, this blog already has about 6 recipes on it for courgette cakes, but I feel there is room for a few more. This one is going almondy with a cheeky crunchy lemon topping which really does make a difference to the finished cake.


Not the most pretty of cake I have made but it more than makes up for it in flavour and it keeps beautifully wrapped in foil.


What you need

  • 200g ground almonds
  • 240g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • Freshly grated nutmeg
  • 350g caster sugar
  • 225ml olive oil
  • 3 eggs
  • 1 tsp almond extract
  • 2 tsp vanilla paste
  • 300g grated courgette
For the topping
  • Juice of one lemon
  • 4tbsp granulated sugar
  • 125g icing sugar
What you do 
  • Preheat oven to 180c
  • Line two 2lb loaf tins with baking parchment
  • Whisk up the olive oil and the caster sugar, until lightened and slightly fluffy
  • Add the eggs one by one to the oil and sugar mixture
  • Now add all the other ingredients except the courgettes, mix well and then fold in the courgettes
  • Pour into the loaf tins , level and bake in the oven for approximately for about 45 -50 minutes, until tested cooked with a skewer.
  • Allow to cool initially in the tins
  • Whilst the cakes are cooling, mix the lemon juice, granulated and icing sugar in a bowl and brush on the top of the cakes whilst still cooling, don't worry this will set to a crunchy glaze.


Based on a recipe from the Telegraph in 2012, the stunning photography is once again by Mr Lancashire Food.


1 comment:

Miss C Flash said...

Wow all those flavours in a cake!. your cake looks really moist and I like the idea of courgettes, almond and a lemon topping :-) x

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