Almond Polenta Courgette Cake

A courgette cake with coffee and syrup on a table

Courgette Almond Polenta Cake

Course Dessert

Cuisine American, Western

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 240kcal

Author Bintu Hardy

Ingredients

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

Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4 and line and grease a 23cm / 9inch spring form cake tin.
Add the butter and sugar into a bowl and beat with a hand mixer until light and fluffy.
In another bowl combine the ground almonds, polenta and baking powder.
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.
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.
Leave the cake to cool in the tin before removing and serving.

Notes

Adapted from the Lemon Polenta Cake from Nigela Lawson.

Can You Freeze Courgette Cake?

Yes, you can certainly freeze Courgette Cake. All the more reason to whip up an extra cake or two when you have a glut of courgettes. Just make sure to freeze it without any toppings or sauces and freeze for up to a month. Otherwise, you can store it in an airtight container for up to 4 days.

More Courgette Recipes

Before I forget if you like courgettes then why not try these below.

Instant Pot Vegetable Soup With Courgette.

Courgetti With Coconut Milk and Sundried Tomatoes.

Roasted courgette recipe.

Skinny gluten free Zucchini Muffins

Nutrition