Monday, 19 March 2012

Chocolate courgette spelt cake

Regular readers of my blog will note that I  feature more than my fair share of courgette recipes, I like a nice courgette cake recipe, that unassuming vegetable that adds moisture to your cake recipe and cake is a great way of using up a glut when they are in season. This recipe using spelt (one of my favourite flours) and agave nectar to give a more healthy cake, the result is a nutty chocolate cake, not overly sweet.

  • 1 1/2 cups spelt flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 4 tbsp cocoa powder
  • 2 eggs 
  • 3/4 cup agave nectar
  • 1/4 cup olive oil
  • 1 1/2 cups grate courgette
  • Preheat oven to 180c
  • Oil and line a 2lb loaf tin
  • Sift all the dry ingrients into a bowl
  • Add all the well ingredients and mix well
  • Pour your batter into your prepared tin
  • Bake for approx 45 mins until well risen and tested as cooked with a skewer
  • Cool on a wire rack
  • Cake is better after being kept a couple of days wrapped in a tin.


Anonymous said...

Thank you for this exquisit recipe. Just been baked and has turned out fantastic. It tastes great too.

Anonymous said...

Any tips on how I can increase this recipe to make a larger cake. 8" round, please??

Linzi_Barrow said...

I just try doubling up, you will have to cook longer, cover with foil if darkening too much

Anonymous said...

Thanks for taking the time to reply.

Anonymous said...

Thanks for the recipe! I doubled it to make a 9x13 cake and carved it into a fire engine truck. It looks good and the cake was the right consistency and tastes great.

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