Courgette, almond and rosemary cake
Ingredients
- 250g ricotta cheese
- 150g strawberries
- 125g almond flour
- 75g wholemeal spelt flour
- 75g maple syrup
- 50ml extra virgin olive oil
- 2 lemon
- 2 courgette
- 2 eggs
- 2 tsp baking powder
- 2 tsp rosemary (dried)
- 1/8 tsp salt
Allergens are marked in bold.
Method
1. Grate the courgettes and squeeze out the excess water using your hands or a clean cloth. Zest and juice the lemons. Set the oven to 190°C. Grease a 20cm round cake tin with olive oil and line the base with parchment paper.
2. In a large bowl, combine the almond flour, spelt flour, baking powder, rosemary, and salt. In another bowl, whisk together the eggs, maple syrup, olive oil, lemon zest, and lemon juice. Add the grated courgettes to the dry mixture and stir to coat. Then pour in the wet ingredients and mix until fully combined into a smooth batter.
3. Pour the batter into the prepared tin and smooth the top. Bake for 40–50 minutes, or until golden and a skewer inserted into the center comes out clean. Let the cake cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Lightly whip the ricotta until smooth. Spread it over the cooled cake, top with chopped strawberries, slice, and serve.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 10) |
|---|---|
| Energy | 231 kcal |
| Fat | 14.5 g |
| of which saturates | 2.9 g |
| Carbohydrates | 17.2 g |
| of which sugars | 7.4 g |
| Fibre | 3.4 g |
| Protein | 8.4 g |