A recipe that is both indulgent and virtuous, these courgette, apple and orange-scented mini cakes are irresistibly moist and beautiful to eat. Enjoy them as they come, or top with vanilla bean mascarpoe.

Recipe: Eleanor Ozich

Makes 12

INGREDIENTS

1/3 cup natural or coconut yoghurt
1/3 cup melted coconut oil
3/4 cup coconut sugar
2 free-range eggs, beaten
1/2 cup grated apple
1/2 cup grated courgette
Zest of one orange

Preheat the oven to 160°C, and lightly grease a 12-hole mini loaf tin or muffin tin.

METHOD

In a large bowl, whisk together the yoghurt, coconut oil and coconut sugar. Fold in the remaining ingredients, and mix until well combined. Divide the mixture amongst the prepared tins.

Bake in the oven for 20–25 minutes, or until a skewer comes out clean when inserted into the middle of each loaf. Allow to cool for 5 minutes in the tins, and then carefully turn out onto a cooling rack. Will keep in an airtight container for up to 3 days.

 

This recipe first appeared in Homemade by Eleanor Ozich, published by Penguin, RRP: $40.00. In stores March 5, 2019.

eleanorozich.com