Makes around 10 portions

Equipment

1. Blender
2. 22cm Loose bottomed cake tin

Ingredients

courgette (2-3 large)	340	grams
oranges	2
lemon	1
coconut flour (or just more self-raising)	100	grams
self-raising flour	70	grams
dry polenta	50	grams
caster sugar	150	grams
eggs	2
butter	150	grams
baking powder	1	teaspoon

Method

1. ​Place the oranges and lemon whole into a saucepan and cover with water.
2. Bring to the boil and simmer until soft – about an hour. Cover with a lid and keep an eye on the water level, topping up if necessary to keep them covered. Drain and allow to cool so that you can handle them.
3. Either grate the courgette by hand or using a food processor. No need to peel.
4. Once the oranges and lemons have cooled enough, roughly chop them and remove all the pips and any really large pieces of white pith (these taste really bitter). Keep the skins & flesh.
5. Soften the butter (you can do this in the warming oven) so that it will blend easily into the mixture.
6. Place the oranges, courgette, softened butter and eggs into a blender and blend until smooth. You may need to do this in batches depending on the power of your blender.
7. Season with salt. This helps to remove any bitterness which can come through from keeping the skins of the fruit.
8. Add the sugar and combine thoroughly. Taste the mixture – check to see if it is sweet enough or too bitter. Too bitter? Add more salt rather than sugar.
9. Stir in the flours and baking powder. You can omit the coconut flour if you don’t fancy this or just don’t have any to hand, replace with more self-raising or any other fine flour. If you do opt for all self-raising/sponge flours, omit the baking powder.
10. Pour the mixture into a lightly greased tin, preferably loose bottomed.
11. Bake in a hot-ish oven (180c) for about 30 minutes, or until set.
12. Allow to cool completely before serving.