It's party time! And you’d like to put something special on the table. We've got your back! This courgette cake is delicious on its own, but the beetroot ganache you pour over it takes it to the next level! Thanks to the zucchini, this festive cake is wonderfully soft and light, and the poppy seeds add a satisfying bite. The ganache with beetroot juice lends a savoury tone to the courgette cake, ideal if you are not a fan of overly sweet treats. If you prefer your cakes on the sweeter side, just replace the beetroot juice with raspberry juice or – sweeter still – strawberry lemonade.
- Preheat the oven to 160 degrees and grease the Bundt cake tin well. Make sure you grease each area. Then add one or more tablespoons of flour and spread over the entire tin. Shake out the excess flour.
- Grate the courgette on the finest setting. Then put the grated flesh in a sieve and let it drain a bit over a bowl.
- Whisk the granulated sugar, and vanilla sugar with the eggs until the mixture is pale yellow and has increased in volume.
- Then add the oil and lemon juice and mix again briefly.
- In another bowl, mix the flour with the baking powder, baking soda, and poppy seeds. Then spoon the dry mix through the wet mix, spoonful by spoonful, and run the food processor at low speed until the mixture is light and fluffy. Make sure not to over-mix.
- Pour the batter into the tin and place in the oven for 60 – 75 minutes until a skewer comes out completely clean.
- In the meantime, make the ganache. To do this, heat the whipped cream au bain-marie. Then remove from heat and add the chocolate. Mix just until the chocolate has melted. Then add the beetroot juice. Put the ganache in the fridge until ready to serve.
- Let the courgette cake cool for at least 15 minutes after baking before turning it out onto a cooling rack. Let it cool completely before pouring the ganache over it. Then serve immediately.