Recipes

KATE'S COURGETTE & RAISIN TEA LOAF

Posted On: 2014-01-06 11:14:13

INGREDIENTS:

200 grams Raw sugar

4 large eggs, separated

200 grams finely grated raw Courgette flesh

Finely grated zest & juice of 1 lemon

100 grams raisins

100 grams ground almonds

200 grams self-raising flour

Pinch of salt

1 teaspoon ground cinnamon

Generous grating of fresh nutmeg

DIRECTIONS:

Heat the oven to 170C/335F/gas mark 3 & line a 10cm x 20cm loaf tin with baking parchment.

Use an electric whisk to beat the sugar & egg yolks for two to three minutes, until pale & creamy.

Lightly stir in the Courgette, lemon zest & juice, raisins & almonds.

Combine the flour, salt & spices, sift these in, then fold them in.

Beat the egg whites until they hold soft peaks.

Beat a heaped tablespoonful of egg white into the batter to loosen it, then fold in the rest as gently as you can.

Tip into the prepared tin and level the top.

Bake for about an hour, until a skewer comes out clean.

Leave to cool for 10 minutes in the tin, than transfer to a wire rack to cool completely before slicing.

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