|Apologies for the rushed photo!|
It being the season of plenty as far as courgettes and Summer squashes are concerned, this cake was a must. The first version I made was a bit too generous with the courgettes and liquid with the date paste, resulting in it taking an hour and fifteen minutes to bake and still coming out more like bread pudding :/ It was edible, and actually quite nice, but not really cake. To spare you this experience, then, I had another go using date syrup, a bit less courgette and no flax eggs and this recipe is the result:
400g self-raising flour
100g chopped walnuts
4 tsps baking powder
2 cups (1 cup = 250ml) grated courgette, loosely packed rather than jammed in
2 heaped tsps cinnamon
200ml date syrup
150ml oil; we used extra-virgin olive, but coconut, cold-pressed sunflower or ricebran oils are good too
400ml of your preferred plant milk, unsweetened (we used soya this time)
- Mix together the flour, walnuts, baking powder, cinnamon and grated courgette in a large bowl.
- Measure out the oil, date syrup and milk in another bowl or jug, whisking to mix.
- Add the liquid to the dry ingredients, combine thoroughly and place in a prepared tin/ silicone mould.
- Bake in an oven preheated to 180C for about 40m minutes-test with a skewer to be sure. When cool, cut into squares, slices or wedges.