Morello Cherry & Lime Courgette Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
A super fluffy gluten-free courgette cake full of zesty lime and sweet morello cherries.
Servings: 10
Author: Jemma Andrew-Adiamah
  • 1 cup ground almonds
  • 11/2 cups fine polenta
  • 1 courgette , grated
  • 1 cup coconut oil , melted
  • 3/4 cups fruit sugar
  • 4 eggs
  • 1 tsp gluten free baking powder
  • 1 cup dried morello cherries , halved
  • Juice and zest of 2 limes
  1. Preheat the oven to 180 degrees and prepare a non-stick loaf tin.
  2. Beat together the eggs, fruit sugar, lime juice and melted coconut oil until well combined.
  3. Pour in the ground almonds, polenta, baking powder, grated courgette and lime zest. Mix until just combined.
  4. Gently stir in the dried morello cherries and transfer the batter to the loaf tin.
  5. Bake for 40-50 minutes at 180 degrees until golden brown or when a skewer placed in the centre of the cake comes out clean (timing dependent on oven type).