- 150 g butter, diced, plus extra for greasing
- 1 lemon, juice and thin peelings of skin
- 300 g courgettes, cut in pieces (4cm)
- 170 g caster sugar
- 3 large eggs
- 220 g plain flour
- 1 tsp baking powder
- 220 g sultanas
- 70 g pine nuts
- Preheat oven to 180°C. Grease sides of a deep springform tin (Ø 28cm) with butterand line base with baking paper.
- Place lemon peelings in mixing bowl and grate 10 sec/speed 9. Scrape down sides of mixing bowl with spatula and grate again 10 sec/speed 9.
- Add courgettes and chop 3 sec/speed 4. Transfer to a small bowl and set aside.
- Place butter and sugar in mixing bowl and cream 20 sec/speed 4. Scrape down sides of mixing bowl with spatula, then creamagain 20 sec/speed 4.
- Add eggs and mix 20 sec/speed 4 until incorporated; the mixture will look curdled.
- Add flour and baking powder then mix 20 sec/speed 4. Scrape down sides of mixing bowl with spatula.
- Add reserved coutgette-lemon peel mixture, sultanas 50g pine nuts and lemon juice, then stir in with spatula.
- Insert spatula through hole in mixing bowl lid and mix 15 sec//speed 3. Transfer to prepared tin, spread evenly and scatter remaining 20 g pine nutes over the top. Bake 40 minutes (180°C) until golden on top and a skewer inserted in centre of cake comes out clean. Allow to cool completely in the tin before removing to serve.
Courgette and Pine Nut Cake
Accessories you need
The courgettes for this recipe need to be sweet so this is best made in the early summer when courgettes are at their smallest. Otherwise choose small baby courgettes.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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