Garden Zucchini Cake

INGREDIENTS

3 organic eggs

125 ml (½ cup/4 fl oz) pure maple syrup

250 ml (1 cup/8 fl oz) extra virgin olive oil

2 teaspoons vanilla extract

zest from 2 oranges

4 teaspoons baking powder

generous pinch of salt

240 g (8 oz) wholemeal spelt flour (see below for Gluten-free)

500 g (16 oz) zucchini (courgette), coarsely grated, moisture squeezed out

155 g (5 oz) chopped walnuts

YOGHURT FROSTING

500 g (16 oz) labneh / strained Greek yoghurt or ricotta

60 ml (2 fl oz) pure maple syrup

2 teaspoons vanilla extract

METHOD

PREHEAT your oven to 160°C (320°F) fan-forced.

COMBINE eggs, maple, olive oil, vanilla and orange zest in a mixing bowl.

ADD baking powder, salt and flour then mix until just combined.

FOLD in the zucchini and walnuts then pour into a lined baking tin.

BAKE for 45 minutes and cool.

COOL in the tin for 30 minutes then remove to cool completely on a board or cake rack.

COMBINE frosting ingredients and store in the fridge until needed.

TOP you cooled cake with yoghurt frosting or whipped ricotta if using.

SERVE and enjoy.

NOTES & INSPIRATION

Garnish with fresh herbs such as thyme, rosemary and bay leaf. For a gluten free cake use 400 g (14 oz) almond meal and 50 g (1½ oz) coconut flour, reduce olive oil to 125 ml (4 fl oz) and add an extra egg.