Courgette Cake with Orange Marmalade Glaze

Ingredients:

  • 2 medium courgettes, grated (for a more textured effect, mix 2 different grates)
  • 65g finely chopped walnuts
  • 2 tbsp apple sauce* (*see below)
  • 230ml freshly squeezed orange juice
  • 2 1⁄2 tbsp grated ginger
  • 115ml virgin olive oil
  • 260g self-raising flour
  • 2⁄3 tsp baking powder
  • 1 tsp sodium bicarbonate
  • 1⁄4 tsp salt
  • 150g sugar
  • 1⁄2 tsp all spice
  • 1⁄2 tsp cinnamon

For the glaze:

*For the apple sauce:

  • 1 large apple, peeled and grated
  • 1 tbsp sugar
  • 2 tbsp water

Method

  1. Preheat oven to 180C / 160C fan / gas 4.
  2. Grease a 24cm cake tin or a fluted bundt pan.
  3. Make the apple sauce by cooking the ingredients on medium heat in a pan for 15-20 minutes until it thickens.
  4. In a large bowl, mix the flour, baking powder, sodium bicarbonate, salt and sugar, all spice and cinnamon. Stir well so all the ingredients are mixed evenly.
  5. In a smaller bowl, mix together the apple sauce, orange juice, ginger and olive oil.
  6. Add the wet ingredients to the dry ingredients until everything is well combined.
  7. Add the courgettes and the walnuts. Fold in gently.
  8. Evenly spread the batter into the cake tin and bake for 45 minutes or until the toothpick comes out clean.
  9. Whilst the cake is cooling on a rack, make the glaze by heating up Frutteto Sicilian Orange marmalade with the hot water. Stir for a few minutes, without it starting to boil, then brush onto the warm cake. Any leftover glaze could be used as a sauce to add to a slice of cake when served.