Organic Eggs (Medium)
1 hour 15 mins
Soft, light & zesty with cleverly disguised courgette. A great alternative to carrot cake!
5 Farmdrop products in this recipe
Preheat the oven to 180℃, grease and line a round, springform 20cm cake tin or you can use three well greased enamel dishes as we've done.
Wash & finely grate courgette then squeeze as much water out as you can.
In a large bowl combine the grated courgette, sugar, sunflower oil, eggs, orange juice, orange zest and grated ginger.
Gradually fold in the flour and baking powder into the mix until it all disappears.
Pour the mixture into the prepared tin and bake in the oven for 50 mins to an hour until slightly golden and a skewer comes out clean.
Serve with crème fraîche, pistachios and honey.
From the larder