Heritage Courgette and Carrot Italian Cake.
Serves 8
Prep 20 min cook time 50 minsIngredients
- 150g coconut oil
- 175g soft brown sugar
- 3x medium eggs
- 230g Sharpham Park Organic Heritage Flour
- 1x tsp baking powder
- 100g sultanas
- 100g chopped dried apricots
- 150g grated courgettes
- 150g grated carrots
- 2x tbsp mixed peel
- 70 g pine nuts
- 1x lemon zested
- 1x orange zested
Method
- Pre-heat the oven to 170oc, Gas mark 3. You will need a 5cm high, 21 cm width from the bottom tart tin.
- Grease the tart tin with some coconut oil and line the bottom with grease proof paper.
- Cream together the coconut oil and sugar for about 3 minutes, then add in the eggs one at a time.
- Fold in the flour and baking powder, followed by the sultanas, apricots, courgettes, carrots, 50g pine nuts and zest or the orange and lemon.
- Spoon the cake batter into the tin, scatter over the remaining pine nuts and cook for 50 mins, insert a skewer in the top to check it’s cooked it should come out clean.
- Remove from the oven allow to cool completely before removing from the tin.
- Serve with some icing sugar dusted over the top and some extra zest of orange and lemon (optional )
- 1st September 2021