175g ground almonds
75g buckwheat flour
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
40g mixed nuts, chopped
2 eggs, beaten
1tsp vanilla flavouring
200g courgettes, coarsely grated
2 lemons, zest (10g)
For the frosting:
350g light cream cheese
1tbsp maple syrup
1 lemon, zest (5g)
1tbsp lemon juice (15ml)
Heat the oven to 180’C and line a 750g loaf tin with greaseproof paper.
In a bowl, combine the almonds, flour, bicarbonate of soda, baking powder, honey and half of the nuts.
Separately, melt the butter and add to the dry ingredients.
Add the eggs, lemon zest, vanilla and courgettes and mix well.
Pour into the load tin and place in the oven for 40-45 minutes.
Once cooked, remove from the oven and allow to cool for a couple of minutes before turning out onto a rack.
To make the frosting: whisk the cream cheese with the maple syrup, lemon zest and juice.
Once cool enough, spread the frosting over the cake and decorate with remaining chopped nuts.
Trim the ends off and cut into 12 even slices.