Special Diet

  • 250 g (8 oz) courgettes, coarsely grated
  • 2 eggs
  • 100 ml (3½ fl oz) vegetable oil
  • grated rind and juice of 1 orange
  • 125 g (4 oz) caster sugar
  • 225 g (7½ oz) self-raising flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 50 g (2 oz) ready-to-eat dried apricots, chopped
  • 200 g (7 oz) cream cheese
  • 2 tablespoons chocolate hazelnut spread
  • 1 tablespoon hazelnuts, toasted and chopped

Place the courgettes in a sieve and squeeze out any excess liquid.

Beat together the eggs, oil, orange rind and juice and sugar in a large bowl. Sift in the flour, cocoa powder, bicarbonate of soda and baking powder and beat to combine.

Fold in the courgettes and apricots, then spoon the mixture into a greased and lined 20 cm (8 inch) deep loose-bottomed cake tin.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 40 minutes until risen and firm to the touch. Turn out on to a wire rack to cool.

Beat together the cream cheese and chocolate hazelnut spread and spread over the top of the cake. Sprinkle over the hazelnuts.

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