Makes: 12 slices
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70ml Agave nectar / 100g caster sugar
200g courgette, grated
50g rice flour
100g ground almonds
1 ½ tsp baking powder
2 lemons, juice and zest
Pre-heat oven to 180°C / 350°F / Gas 4
Whisk eggs and 50 ml of agave / 70g sugar till light and creamy – you won’t get much change in consistency if using agave.
Stir in the courgette, followed by flour, almonds, baking powder and lemon zest, retaining the juice for later.
Transfer to greased loaf tin and bake in pre-heated oven for 30 mins. Remove from tin to cooling rack.
Meanwhile, bring lemon juice and remaining agave nectar or sugar to the boil in a pan.
Skewer the top of the cake and pour over the syrup.