Courgette Tea Cake with Brazil Nuts. Made from gluten free flour, this recipe ensures nobody has to miss out on a delicious slice of cake.
Serves 8
Ingredients
⅓ cup Ceres Organics Coconut Oil, melted
⅓ cup natural yoghurt
2 tbsp Ceres Naturals Manuka Honey
2 free-range eggs
½ cup Ceres Organics White Rice Flour
½ cup Ceres Organics Millet Flour
½ cup Ceres Organics Tapioca Flour
1 tsp Planet Organic Ground Cinnamon
¼ tsp allspice
¼ tsp ground nutmeg
½ tsp flaky salt
1 tsp Supernatural Foods Baking Powder
1½ cups courgette, grated
½ cup Ceres Organics Brazil Nuts, dry toasted and chopped finely
ICING
3 tbsp Ceres Organics
Hulled Tahini
1 tbsp Ceres Naturals
Manuka Honey
½ tsp Ceres Organics
Vanilla Extract
1 tsp mixed spices
¼ meyer lemon, zest and juice
Method
Preheat oven to 180ºC.
Line a standard loaf pan with baking paper.
Beat oil, yoghurt, honey and sugar in a large bowl until thoroughly mixed and light in colour. Add eggs and give it another good mix.
Sift together flour, cinnamon, allspice, nutmeg, salt and baking powder into the wet mixture and gently mix to just combine. Fold in the courgette and toasted Brazil nuts.
Pour mixture into loaf pan.
Bake for 45-50 minutes or do the toothpick test. When done, cool in pan for 20-30 minutes.
Mix all icing ingredients until slightly thickened. Drizzle over cake and decorate with extra Brazil nuts.
To find out more about gluten-free flours, click here.
