Zingy zesty lime and sweet morello cherries are a match made in heaven. The star of this recipe is the grated courgette, which makes this cake super fluffy and moist. It’s also gluten free, hurrah!
Now don’t get me wrong, adding grated courgette to an already perfectly sounding cake recipe sounds pretty out there, however, carrot cake has done the rounds for years, so why not?
I’ve always wanted to try making courgette brownies but wasn’t in a chocolate mood weeks ago when I made this. Instead, I was after something fresh and light to match the spring sunshine that was streaming in through my kitchen windows. I love using ground almonds and polenta in my cakes and looking back over my old recipes I was reminded of my Blueberry & Almond Polenta Cake and thought that was a great place to start when creating this recipe.
- 1 cup ground almonds
- 11/2 cups fine polenta
- 1 courgette , grated
- 1 cup coconut oil , melted
- 3/4 cups fruit sugar
- 4 eggs
- 1 tsp gluten free baking powder
- 1 cup dried morello cherries , halved
- Juice and zest of 2 limes
Preheat the oven to 180 degrees and prepare a non-stick loaf tin.
Beat together the eggs, fruit sugar, lime juice and melted coconut oil until well combined.
Pour in the ground almonds, polenta, baking powder, grated courgette and lime zest. Mix until just combined.
Gently stir in the dried morello cherries and transfer the batter to the loaf tin.
Bake for 40-50 minutes at 180 degrees until golden brown or when a skewer placed in the centre of the cake comes out clean (timing dependent on oven type).
Having bought a pack of juicy dried morello cherries the weekend before, as a late addition to the recipe I knew that they would be the perfect companion to the zesty citrus notes from the lime already in the cake. I was right, they work so well together!
Don’t be put off by the use of courgette in the cake, it doesn’t add any taste as it’s quite a bland vegetable in the flavour department. It adds a lovely moistness that creates a super fluffy sponge that’s really delicious. Plus, the little flecks of green make the slices of cake look pretty.
I drizzled my cake with some lime icing, just using a few tablespoons of lime juice mixed with some icing sugar and topped it with some more lime zest and crushed pistachios for decoration. It’s not really necessary, but I think it makes it that extra bit special and I like that extra citrus zing from the icing.