Lightly spiced and fruity, this cake is delicious and another great way of using up this years courgette glut. I’m sure it still counts toward my 5-a-day, right?
- 4 tablespoons of aqua-faba
- 20ml olive oil
- 350g courgette (coarsely grated)
- 70ml Ginger wine (or white wine)
- 85g soft brown sugar
- 300g plain flour
- 2 teaspoons cinnamon
- 2 teaspoons Ginger
- 1/4 teaspoon of nutmeg
- 1/2 teaspoon bicarbonate of soda
- 85g walnuts
- 140g sultanas
In a large bowl mix the aqua-faba, olive oil, courgettes and wine.
In a separate bowl, mix the rest of the ingredients thoroughly.
Add the dry ingredients to the wet ingredients and mix well.
Pour the mixture into a greased and lined loaf tin.
Cook in the centre of a pre-heated oven for about an hour at 160 degrees Celsius until lightly browned on top and springy to the touch.
Leave to cool before slicing.