The recipe is from the latest Weight Watchers magazine (August 2013) - they have a whole section dedicated to cooking with courgettes, in case you like courgettes that much (or have loads in your garden). The cake is tucked in a corner but the fact the courgette and carrot combo jumped at me.
What you will need - for 12 people (4 points per slice)
- 100g courgettes, coarsely grated
- 100g carrots, coarsely grated
- 150g caster sugar
- 150g low fat spread
- 3 eggs, beaten
- 150g self-raising flour
- 1 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground mixed spice
- 1 tsp icing sugar
How you make it?
- Preheat the oven to fan 160 C. Grease and line the base of a 20cm round, loose-bottom tin. Squeeze as much water as possible out of the grated courgette and discard the liquid. Combine it with the grated carrot and set aside.
- Cream together the sugar and low fat spread until pale and fluffy. Beat in the eggs until well combine. Sift in the flour, bicarbonate of soda, and spices and combine well. Fold in the carrot and courgette, then spoon into the prepared tin, level the top and bake for 40 minutes or until risen and set.
- Allow the cake to cool a little before turning it out on to a wire rack to cool completely. Dust with the icing sugar and serve.
It is very springy but not at all dry. You can see the green of the courgette and the orange of the carrot - but it does not taste of either. Have a go!