Preheat oven to 170C. Grease a 12 hole muffing tray or line with paper cases.
Beat the eggs and sugar together until pale. Fold in the courgette (topped and tailed then grated) and rosewater.
Fold in the coconut and ground almonds. Sift the flour, baking powder and salt together and fold into the mixture, giving a final stir to ensure all ingredients are combined. Spoon into tins, leaving ½cm at the top to allow for rising. Bake for approximately 25 minutes or until the tops spring back when gently pressed.
To make the icing; place the ingredients except for the food colouring, into a bowl and sit over a saucepan of boiling water. Stir to dissolve the sugar, which takes about two minutes.
When the mixture is warm, remove the bowl and beat with electric beaters until cool and peaks have formed. This step will take approximately 8 minutes. When the peaks have formed, add a little food colouring. Either pipe or spoon the icing on to the cold cakes in a swirling pattern.
Comments
erikarogers
added 1770 days agoDo you need to remove the excess liquid from the courgettes?
admin
added 1623 days agoHi erikarogers the courgettes are just to be grated and the gratings added. Hope this helps.
dangerbaker
added 1986 days agothis is amazing, smells like a krispie biscuit in cake form with a touch of spring garden loved it !
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