This is a great way of using up leftover courgette with a zesty twist. It’s a luscious and light bake that’s sure to become a family favourite
Cooking time: 25 mins
Use a cupcake pan or individual mini cake moulds.
Preheat the oven to 180°C fan assisted/gas mark 6.
Melt Lurpak® Baking with citrus zest and allow to cool completely.
Whisk together the flour, and icing sugar in a bowl, then whisk in the ground almonds. Whip the egg whites until stiff peaks form. Fold the whites into the dry ingredients, and then lightly stir in the melted butter and finally the courgette. It should come together into a batter.
Spoon evenly into your prepared cupcake or muffin tray, top each one with a slice of fruit and some courgette peelings (optional) and bake for 15Ã¢â‚¬â€œ20 minutes, or until a skewer inserted into the centre comes out clean.
Allow to cool in the tin for 10 minutes before transferring on to a wire rack to cool completely.
120g plain flour, sifted
200g icing sugar, sifted
Good pinch of sea salt
180g ground almonds
6 egg whites
200g Lurpak® Baking
2 tsp. zest of any combination of unwaxed lemon / lime / orange
Reserve thin slices of citrus fruit to decorate
40g grated courgette, use kitchen paper to soak up excess water
(optional Ã¢â‚¬â€œ save peelings from skin of courgette to decorate)
One 12-hole cupcake or muffin tray, greased