Courgette and pinenut cake

A lovely moist cake and a great way to use up a glut of courgettes!

Ingredients

2	Eggs
1 cup	Brown sugar
½ cup	Canola oil
½ tsp	Vanilla essence/extract
2 cups	Courgettes, peeled and grated (Main)
1 Tbsp	Golden syrup
2 cups	High grade flour
½ tsp	Baking soda
¼ tsp	Baking powder
1 tsp	Ground cinnamon
1 tsp	Allspice, ground
¼ cup	Pine nuts (Main)

Directions

1. Pre-heat oven to 160 degrees C, fanbake.
2. Beat the eggs and brown sugar until creamy. Gradually beat in the oil. Add the vanilla, grated courgette and golden syrup. Beat well.
3. Sift the flour, baking soda, baking powder, cinnamon and allspice together. Add to the wet ingredients. Stir in the pine nuts and combine thoroughly.
4. Brush a 26cm ring tin with oil and pour in mixture.
5. Bake for 40 - 45 minutes; until the cake pulls away from the sides and an inserted skewer comes out clean. Remove from oven and cool in tin for 5 mins, then tip onto rack.
6. Dust with icing sugar and serve with Greek yoghurt.