COURGETTE CAKE
INGREDIENTS:
- 160g Pernerka Fine Wholemeal Buckwheat flour
- 200g grated courgette
- 3 eggs
- 30g cocoa powder
- 120ml melted butter
- 100ml milk
- 1 tsp baking powder
- 120g cane sugar
- 1 tbsp honey
TIPS AND TRICKS:
The courgette cake tastes the best when served with some natural (Greek style) yoghurt!
Once the cake’s cooled down, you can pour some melted chocolate over the top of the cake and sprinkle with some desiccated coconut.
INSTRUCTIONS:
1) Preheat the oven to 175C / 155C fan. Line a cake tin with parchment paper.
2) Separate the eggs into two different bowls. Whisk the egg whites to stiff peaks.
3) Add the grated courgette, melted butter, milk, sugar and the honey to the egg yolks and mix well.
4) Mix the flour with the cocoa powder and the baking powder and add the dry ingredients to the egg yolk mixture. Mix well until combined, then add the whisked egg whites and fold them in gently with a spatula.
5) Pour the batter into the prepared cake tin and bake it in the preheated oven for about 30 minutes.
6) Remove the cake from the oven and leave it to cool. Slice and serve. Enjoy!