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Beauties, I love this fabulous recipe from Marielle Alix for a delicious looking Pistachio courgette cake!
Love that it uses great ingredients – healthier than your normal cake!
Here’s a quote from Marielle about the recipe:
“This cake is a little twist on the carrot cake, with a little goat or coconut yogurt drizzle to jazz it up too J.
Made with courgettes instead of carrots to give you a moist cake, gluten free flours are a mix of almond powder, quinoa and rice flours. I always have quinoa flakes on hand and to make flour I just whizz them for a few seconds in my Nutribullet. So easy and practical!”
INGREDIENTS for 1 cake / 8 people
- 150g ground almonds
- 50g gluten free flour (I use 25g each of quinoa and rice flour) – to make quinoa flour I simply whizz quinoa flakes for a few seconds in my Nutribullet
- 1 ½ tsp baking powder
- 1 tsp bicarbonate of soda
- ¼ tsp Himalayan pink salt
- 2 eggs
- 150g courgette
- 150ml honey or maple / yacon syrup
- 60ml olive oil
- 1 lime zest
- 50g chopped pistachios
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