Lemon-glazed olive oil and courgette loaf

Lemon-glazed olive oil courgette cake

Adapted from Sarah Leahey Benjamin’s Crunchy Lemon-Topped Courgette Cake in The Telegraph

The village fete season is upon us and some will be required to produce something for the cake stall.  Undoubtedly Lady Featherstonewaugh will be bringing something spectacular, but here’s your secret weapon. A loaf cake says rustic country charm. No gloss, no glitter.  But if you make it taste really special then it might just sneak the prize with taste alone.  If you don’t think you can compete with decoration (and I’m hopeless) this is the cake for you.  Understated in looks, amazing in taste.  If you’re not a fan of olive oil then this isn’t the cake for you as the flavour really shines through.  It is also a very moist, rich and delicate cake.  You’ll need to serve it on a plate with a fork or suffer a lap full of crumbs!  However, a confirmed sponge cake hater I know thought this cake delicious and ate two slices, which is unheard of.  If you’re worried about green flecks in the crumb from the courgette, feel free to peel the dark green off before you grate it.  I guarantee no one will even know it’s in there!  I can’t make any claims to the healthiness of this recipe, what with all the sugar in it, but the olive oil and ground almonds go some way to offsetting that.   Not a cake for the kids this one really but very adult and perfect for serving at an afternoon tea, alongside the finger sandwiches.

Lemon-glazed olive oil and courgette loaf

Prep time 10 minutes Cook time 40-50 minutes Makes 1 x 1lb loaf

Grease and line a 1lb loaf tin (or cheat and use a ready-made loaf liners like I do!)  Preheat oven to 160ºC fan assisted

  • 66g ground almonds
  • 16g sorghum flour
  • 16g brown rice flour
  • 16g sweet rice flour
  • 16g corn starch
  • 16g potato starch
  • ½ tsp whole psyllium husk
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp freshly ground nutmeg
  • 115g caster sugar
  • 75ml extra-virgin olive oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 100g thinly grated courgette, peel if you wish before grating
  • 1½ tbsp lemon juice
  • 1½ tbsp granulated sugar
  • 42g icing sugar

While you are preheating the oven measure the ground almonds out onto a baking tray and place in the oven to toast for 5 minutes, and then set them to one side to cool. Set the timer as you don’t want them to burn!  In a medium bowl combine the flours, starches, salt, psyllium husk, baking powder, bicarbonate of soda, cinnamon, ginger and nutmeg.  Add the cooled almonds and mix well (I use a balloon whisk).  Measure out the caster sugar and olive oil and, either using a handheld whisk or a stand mixer, beat the two together until pale, about 4 minutes. Add the egg and beat well, then add the vanilla extract and mix again.  Pour in the dry ingredients all at once and mix well. Fold in the courgettes using a large metal spoon. Pour the mix into the prepared tin and bake for 40 to 50 minutes and until a skewer comes out clean or with moist crumbs. Transfer the loaf to a wire rack to cool for 15 minutes.  Combine the lemon juice with the sugars in a small bowl. While the loaf is still warm use a pastry brush to coat the top with several layers of glaze and allow to cool completely with the topping firmly set before serving.


11 thoughts on “Lemon-glazed olive oil and courgette loaf

  1. This loaf looks so fresh and inviting…I wish I could just grab a slice for myself. Thanks for sharing..this recipe, it’s well worth trying. And thanks for liking my post. Wish you a wonderful week!

  2. Those loaf liners are so cool. The worst part of baking for me, is lining the loaf tin. Now I know that I can cheat and make my life easy. I love easy life.

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