This one goes out to all the diabetics out there, the naughty ones, the strict ones and the ones trying to live a life without sugar. I can't begin to imagine how I'd cope, but thanks to Diabetes UK, we not only have this delicious recipe, we also know that there is support out there for our loved ones who are suffering from diabetes. Furthermore, you don't have to be diabetic to enjoy it, you can slather it in a rich icing, or just some sweetened whipped coconut cream and feel just a little bit virtuous eating it!
- 1 large courgette, coarsely grated
- 3tsp Egg Replacer whisked up with 4 tbsp cold water
- 100ml vegetable oil
- grated rind and juice 1 orange
- 125g caster sugar
- 225gs self-raising flour
- 2 tablespoons cocoa powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- 50g ready-to-eat apricots, chopped
Preheat oven to 180C/350F/gas mark 4. Grease and flour a 8cm, deep loose-bottomed cake tin or bundt tin as I did.
Place the courgettes in a sieve and squeeze out any excess liquid.
Beat together the egg replacer, oil, orange rind and juice and the sugar. Sieve in the flour, cocoa powder, bicarbonate of soda and baking powder and beat to combine.
Fold in the courgettes and apricots then spoon into the prepared tin.
Bake for 25-40 minutes (depending on tin) until risen and firm to touch.
Turn out onto a cooling rack and cool.