Courgette & Lavender Cake
200g courgette, grated
75g spelt flour (or rice flour if you want a gluten free cake)
50g ground almonds
juice & rind of 1 lemon
1 very heaped tbs lavender flowers
2 tsp baking powder
Preheat the oven to 180C/350F/G4. Line a 1lb loaf tin with baking parchment.
In a bowl, whisk together the eggs & honey until light and fluffy (it should only take a minute or two, no endless whisking this time). Add the remaining ingredients & whisk until well combined. If the batter looks runny, add 1 tbs spelt flour (courgettes can vary in their water content). Pour the mixture into the tin & bake in the middle of the oven for 30 minutes.
Remove from heat & leave to stand in the tin for 5 minutes or so before attempting to extract it.
If you're in the mood for a drizzle cake combine 3 tbs sugar & the juice of a lemon in a small pan, warm through & pour over the cake (though I like the cake just as it is).