American•indulgent
Almond Polenta Courgette Cake
Courgette Almond Polenta Cake
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Courgette Almond Polenta Cake
- 200 g (7oz) butter, softened
- 175 g (6.2oz) caster sugar
- 200 g (7oz) ground almonds
- 100 g (3.5oz) fine polenta
- 1.5 tsp gluten-free baking powder
- 3 eggs
- Zest of 1 lemon
- 3.5 tbsp lemon juice
- 250 g (8.8oz) roughly grated courgette (zucchini), all the liquid squeezed out.
Instructions
- 1
Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and line and grease a 23cm / 9inch spring form cake tin.
- 2
Add the butter and sugar into a bowl and beat with a hand mixer until light and fluffy.
- 3
In another bowl combine the ground almonds, polenta and baking powder.
- 4
Slowly beat one egg, followed by some of the almond mixture in to butter-sugar mixture, and continue beating in alternating the egg and dry ingredients until done.
- 5
Then beat in the lemon zest, lemon juice and courgette before scraping the cake batter into the cake tin and bake in the oven for about 40 mins until a skewer comes out clean.
- 6
Leave the cake to cool in the tin before removing and serving.