Forget the predictable card and flowers....give your time, and say it with cake!Zesty Courgette Cake
Ingredients
6 eggs, separated
1/2 cup / 150mls honey
1 1/2 cups / 200g courgette, grated
Zest of 1 orange
Zest of 1 lemon
1 Tbsp orange juice
3 cups / 330g ground almonds
You will also need a 9 inch cake tin (preferably one with a removeable bottom).
1) Pre heat the oven to 170c.
2) Beat the egg yolks and honey in a bowl, then mix in courgette, orange and lemon zest, and ground almonds.
3) In another bowl, whisk the egg whites until you can form soft peaks.
4) Gradually fold the egg whites into the courgette mixture, a bit at a time and taking care not to knock the air out. Don't over mix.
5) Prepare the cake tin by lightly greasing and lining with baking parchment.
6) Pour in mixture and cook for 50-60mins. To test whether the cake is cooked, stick a skewer in the middle and if it comes out clean it's done. Remove and leave to cool on a wire rack.
TIP: If the cake starts to colour too much before it's cooked, cover with tin foil.
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