Zinging with orange flavour and remarkably low in sugar, this cake is scrumptious and microbiome friendly. Serve in small squares like a brownie.
MAKES 20 SERVINGS
145 calories per serving
100g coconut oil, melted, plus extra for greasing
4 medium eggs
150g ready-to-eat dried apricots, roughly chopped
2 tsp vanilla extract
2 small courgettes (roughly 250g total weight), trimmed and coarsely grated
100g self-raising brown flour
150g ground almonds
1 tsp mixed spice
1 1/2 tsp baking powder
finely grated zest 1 large orange
3 balls stem ginger in syrup, drained and finely chopped
1. Preheat the oven to 180C/160C fan/gas 4. Lightly oil and line the base of a 23cm loose-based square cake tin with nonstick baking paper.
2. Place the eggs, apricots, melted coconut oil and vanilla in a large bowl and blitz with a stick blender (or blend in a food processor) until the apricots are very finely chopped and the eggs are pale. Add half the grated courgette, the flour, ground almonds, mixed spice and baking powder and blitz again.
3. Stir in the orange zest, remaining courgette and the chopped stem ginger.
4. Spoon into the tin and spread out to the sides. Bake for 30-35 minutes, or until risen, golden and firm to the touch.
5. Cool in the tin for 10 minutes, then turn out and leave to cool on a wire rack. Cut into small squares to serve.
Cook’s tip This cake keeps well for 2-3 days wrapped in foil. Extra squares can be frozen.
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