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No will ever guess this wonderfully fluffy and fragrant almond cake is actually packed with veg for a lighter treat. Made with grated courgette, ground almond, with a hint of rosemary and zesty lemon, this pretty cake makes a great dinner party dessert when served with a dollop of whipped ricotta and fresh raspberries. See method
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Tips: Salting and draining the grated courgette is important for the final texture of the cake, otherwise it may be too soggy as courgettes naturally contain a lot of water.
Freezing and defrosting guidelines
The cake (without the raspberries or ricotta) will keep in an airtight container for up to 3 days, or can be frozen for a future occasion. Freeze the cakes only. Bake according to the recipe, but stop before adding decoration. Allow to cool completely. Wrap in clingfilm and foil to prevent freezer burn and freeze for up to 3 months. Loosen the foil and clingfilm, but leave to defrost still wrapped at room temperature for several hours before serving.
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