The perfect cake to give you comfort as we enter a new season, making the most of the last of the summer courgettes.
- 2 cups whole wheat flour or spelt flour
- ( 1 -2 tablespoons Anjalina’s Golden Milk Blend) OR:
- 1 tablespoon ground cinnamon
- 1 teaspoon cardamom powder
- 1 teaspoon ground ginger
- 1/ 4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/ 2 teaspoon baking soda
- 1/ 2 teaspoon salt
- 1 3/ 4 cups sugar of choice
- 3 eggs ( you can use flax egg as a substitute)
- 1 1/ 2 cups olive oil
- 2 teaspoons vanilla extract
- 1/ 2 cup apple purée
- 3 cups packed grated courgettes(from 2 medium courgettes )
- 1 cup unsweetened shredded coconut
Preheat the oven to 180C and line two 9-inch cake pans with parchment paper, then spray with nonstick cooking spray. You can also use a round pan In a medium bowl, whisk together the flour, baking powder, spices, baking soda and salt. In a separate large bowl, whisk together the sugar, eggs, oil, vanilla and applesauce. Add zucchini to the wet ingredients, folding to combine. Pour the dry ingredients on top of the wet ingredients, and fold to combine until no streaks of flour remain. We fold it in so that the cake stays dense and not to airy. Add coconut, folding until incorporated. Divide the batter evenly between prepared pans, then bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Remove cakes from the oven and let cool for 15 minutes in the pan, then invert onto a wire cooling rack to cool completely.
Basil Lemon Glaze
1 cup confectioners’ sugar
2 tablespoons milk, plus more to thin
1 tablespoon freshly squeezed lemon juice (or 1 teaspoon lemon extract)
A few basil leaves, torn up
In a small bowl, whisk together confectioners’ sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
Whisk in lemon juice or lemon extract. Add the basil leaves. If you’d like it a bit thinner, add more milk as needed. Brush or drizzle the lemon glaze on a warm or cooled cake.