Courgette, Lemon and Honey Wholegrain Sponge Squares

These sponge squares are the perfect nibble to serve at your next tea party! Pile them onto a platter, top with fresh berries and a dusting of icing sugar, if desired, and serve as a delicate tea accompaniment. The sponge is moist and soft, with a little crunch from the walnuts and sunflower seeds. The lemon and local honey lend a delicious, subtle flavour, which is perfectly complemented by the creamy coconut & Rooibos ‘butter’ and fresh berries.

RECIPE INFO

Serves 20

Preparation Time
min

Cook time
min

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INGREDIENTS

SPONGE SQUARES:

  • GMO-free canola oil, to grease
  • 3 large free-range eggs
  • 200ml GMO-free canola oil
  • 100g local honey
  • 80g brown sugar
  • 5ml (1 tsp) vanilla extract
  • zest and juice of 2 lemons
  • 100ml almond milk
  • 350g wholemeal flour
  • 10ml (2 tsp) baking powder
  • 400g courgettes, grated
  • 50g raw walnuts, roughly chopped
  • 50g sunflower seeds

COCONUT AND ROOIBOS ‘BUTTER’:

  • 100g coconut oil
  • leaves from 2 Rooibos tea bags

TO SERVE:

  • 125g fresh Cape gooseberries
  • 125g fresh raspberries
  • 125g fresh strawberries
  • icing sugar, to dust (optional)

METHOD

For the sponge squares, preheat the oven to 180°C. Grease the base of a 35cm x 23cm baking tin with canola oil and line with baking paper.

Place the eggs, canola oil, honey, brown sugar, vanilla extract and lemon zest and juice in a large bowl and beat using a hand-held beater, 3 minutes. Add the almond milk and beat to combine. Add the flour and baking powder to the egg mixture and fold in gently. Add the grated courgettes, walnuts and sunflower seeds and mix well to combine.

Pour the batter into the prepared baking tray, smooth out and bake in the oven until a skewer inserted into the centre comes out clean, about 30 minutes.

While the cake bakes, make the coconut and Rooibos ‘butter’. Place both ingredients in a small pot and heat over medium heat, 3 minutes. Remove from heat, place the mixture in a small bowl and refrigerate to firm up, 20 minutes.

Cool the cake on a cooling rack and, once cooled, slice into 5cm squares.

Serve the sponge squares with a lashing of coconut and Rooibos ‘butter’. Top with fresh gooseberries, raspberries, strawberries and a dusting of icing sugar, if desired.

Recipe courtesy of Claire Ferrandi, Food Editor: Food & Home Entertaining.
Images by Dylan Swart.