This courgette cake is fluffy, juicy and slightly sweet. Perfect for those looking for a dessert with a healthy touch and full of flavour. You can make it the traditional way or with the Thermomix to make the process easier.
Ingredients:
- 300 g grated courgette (unpeeled)
- 3 eggs
- 200 g brown sugar
- 100 ml mild olive oil (or replace 50 ml with plain yoghurt for a lighter version)
- 250 g wheat flour
- 1 sachet of baking powder (16 g)
- 1 teaspoon cinnamon powder
- 1 pinch of salt
- 1 teaspoon vanilla essence
- zest of 1 lemon (optional)
- 100 g chopped walnuts (optional)
- Crunchy topping (optional): 50 g of brown sugar mixed with 50 g of chopped walnuts
Elaboration:
Traditional option:
- Prepare the courgetteWash the courgette well, grate it without peeling it and let it drain slightly. Do not remove too much of the water, as the moisture in the courgette is key to the spongy texture.
- Beat eggs and sugarIn a large bowl, beat the eggs with the brown sugar until fluffy. Add the olive oil (or oil/yoghurt mixture) and vanilla essence, and continue beating.
- Incorporate dry ingredientsSift together the flour, baking powder, cinnamon and pinch of salt. Add to the wet mixture and stir gently until all the ingredients are integrated.
- Add courgetteAdd the well-drained grated courgette to the mixture. If desired, also add the chopped walnuts and lemon zest for a fresh touch.
- Crunchy topping (optional): Mix the brown sugar with the chopped walnuts and sprinkle over the mixture before baking to give it a crunchy finish.
- BakingPreheat the oven to 180°C. Pour the mixture into a greased and floured baking tin. If you feel like it, you can place some thin slices of courgette on top of the batter for a rustic decoration. Bake for 45-50 minutes, or until a toothpick inserted in the centre comes out clean.
- RestLet the cake cool in the tin for a few minutes before unmoulding and placing it on a wire rack to finish cooling.
Option with Thermomix:
- Grate the courgettePlace the coarsely chopped courgette in the Thermomix blender and puree it for 5 seconds at speed 5. Withdraw and reserve.
- Mix eggs and sugarPlace the eggs and sugar in the empty mixing bowl. Whisk for 2 minutes at speed 3.5 until a fluffy mixture is obtained.
- Adding liquidsAdd the oil and vanilla essence. Mix for 15 seconds at speed 3.
- Add dry ingredientsAdd the flour, baking powder, cinnamon and pinch of salt. Mix for 15 seconds at speed 4.
- Add the courgetteAdd the grated courgette and walnuts. Mix for 10 seconds at speed 3.
- BakingPreheat the oven to 180°C. Pour the mixture into the greased baking tin. If desired, add the crunchy topping before baking. Bake for 45-50 minutesor until a toothpick comes out clean.
Processing time:
- Preparation: 15 minutes
- Cooking: 45-50 minutes
- Total: 1 hour
Suggested presentation:
- Serve the courgette sponge cake sprinkled with a little icing sugar or accompanied by a scoop of vanilla ice cream. This sponge cake is perfect as an afternoon snack with coffee or tea, and its juicy texture makes it an irresistible dessert.
Additional advice:
- If you prefer a healthier version, you can replace some of the brown sugar with honey or agave syrup, and the oil with yoghurt.
- The cake will stay fresh for several days if you store it in an airtight container. You can even freeze it in portions and defrost it when you need it.
Calories and nutritional data (per approximate serving):
- Calories: 250 kcal
- Proteins: 5 g
- Fats: 12 g
- Carbohydrates: 32 g
This courgette cake will surprise everyone with its texture and flavour! If you make it, don't hesitate to leave a comment telling us how it turned out, we'd love to hear about your experience!
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