If you hadn’t noticed, I kind of have a thing for cake… so when we harvested our first BEAUTIFUL courgette of the season, I knew it was time to trial a new cake with it 🙂 And, as I was yet to bake my own ginger cake, I randomly decided that was my aim!
It turned out fiery, moist, fluffy, filling and, mmmmm, delicious… My kids adored it hot from the oven with custard poured over as a pudding, but it’s also wonderful to keep you going as a mid-morning or afternoon snack.
It has veggies in (cheering sound effect here), protein from the almonds, slow release carbs from the brown rice flour, and natural sugars from the maple syrup and coconut sugar – definitely a lot more filling and sustaining than your average cake!
I made it a second time, tweaking a couple of ingredients, *slightly* decreasing the amount of ginger (it was pretty fiery I guess!), and we loved it even more. I hope you enjoy it too!