<\/em><\/strong><\/p>\n

\n

Another wonderful courgette cake\u2014this time made with hazelnuts. Soft, moist (like all courgette cakes), intensely nutty, delicately spiced with cinnamon and finished with a glossy chocolate glaze. The batter also works beautifully for muffins. Who could resist? \ud83d\ude42\u00a0<\/em><\/p>\n<\/blockquote>\n

Ingredients for the hazelnut courgette cake:<\/span><\/p>\n

\n
• 250 g plain flour<\/li>\n
• 200 g ground hazelnuts<\/li>\n
• 1 teaspoon ground cinnamon<\/li>\n
• 2 teaspoons baking powder<\/li>\n
• \u00bd teaspoon bicarbonate of soda<\/li>\n
• a pinch of salt<\/li>\n
• 3 large eggs<\/li>\n
• 150 ml sunflower or rapeseed oil<\/li>\n
• 180 g light soft brown sugar<\/li>\n
• 250 g courgette, coarsely grated (wash the courgette, trim the ends and grate with the skin on; do not squeeze out the moisture; if using a large courgette, remove the seedy centre first)<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Mix together the flour, baking powder, bicarbonate of soda, cinnamon and salt, then sift into a bowl. Stir in the ground hazelnuts and set aside.<\/p>\n

  In a separate bowl, lightly whisk together the eggs, oil and sugar. Add the dry ingredients and fold together gently with a spatula, mixing only until combined. Add the grated courgette and stir briefly until evenly incorporated. Line the base of a 23 cm round cake tin with baking parchment. Pour the batter into the prepared tin and smooth the surface.<\/p>\n

  Bake at 170\u00b0C for approximately 35\u201340 minutes, or until a skewer inserted into the centre comes out clean. Remove the hazelnut courgette cake from the oven and leave to cool completely on a wire rack. Drizzle with the chocolate glaze and sprinkle with chopped hazelnuts (about 4 tablespoons).<\/p>\n

  Ingredients for a chocolate glaze:<\/span><\/p>\n

  \n
  • 70 ml double cream<\/li>\n
  • 70 g dark chocolate (50% cocoa), finely chopped<\/li>\n<\/ul>\n

    Heat the cream in a small saucepan until almost boiling, then remove from the heat. Add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy. If necessary, strain through a sieve for an extra smooth finish.<\/p>\n

    Leave the glaze to thicken slightly before pouring over the cake.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Another wonderful courgette cake\u2014this time made with hazelnuts. Soft, moist (like all courgette cakes), intensely nutty, delicately spiced with cinnamon and finished with a glossy chocolate glaze. The batter also works beautifully for muffins. Who could resist? <\/p>\n","protected":false},"author":1,"featured_media":5324,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3,306],"tags":[96,86,171,104,332],"duration":[],"tag_group":[],"class_list":["post-5322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","category-quick-bakes-express","tag-chocolate","tag-cinnamon","tag-courgette","tag-double-cream","tag-hazelnuts"],"acf":[],"yoast_head":"\n