I’m trying (at times!) to really limit my gluten intake to combat some thyroid issues. I’ve been experimenting a lot with different flours to make sure my cakes are still light and fluffy. Don’t worry there’ll still be plenty of decadent goodness coming your way and flavour always comes first.
This semi-healthy little number is an adaptation of the lovely Eleanor Ozich‘s Decadent Zuchinni Cakes. The courgettes make the cake lovely and dense. The ganache can be whipped up a few days before and almost tastes like the real deal. Enjoy x
3 medium courgettes, grated
½ cup olive oil
1 cup coconut or rice flour
1 cup ground almonds
1 1/3 cups raw sugar
1 cup cocoa
4 free range eggs
1 ½ tsp baking soda
Jaffa Avocado Ganache
1 avocado
1/3 cup peanut butter
1/2 cup coconut milk
2/3 cup cocoa
1/4 cup runny honey
Zest of an orange
For the cake, set oven to 160C. Grease and line a rectangular (approx 25x20cm) or round (22cm) cake tin.
Blitz all ingredients together in a food processor and bake for an hour or until a skewer comes out clean.
While the cake is cooking make the ganache by blitzing all ingredients together, then smear on the cooled cake. Top with whatever you wish (if at all). I’m loving fresh figs and hazelnuts at the moment.
Gretchen Lowe, Food Stylist Auckland
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