Gerdy’s Zucchini (Courgette)-Walnut Cake


  • 125 gr roasted walnuts
  • 2 zuccchini (courgettes)
  • 175 gr palm/brown sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 100 ml mild olive oil
  • 200 gr Sifted flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp of speculaas spice
  • Utensil: Springvorm van 24 cm (24 cm springform pan)


  • Roast the walnuts slightly in a pan until aromatic.
  • Coarsely grate the zucchini (courgette) and allow to drain in a colander, dry with paper towels using light pressure.
  • Mix the eggs, sugar and vanilla in a bowl.
  • Add the oil in while beating.
  • In another bowl, mix the flour, baking powder, salt and speculaas spice.
  • Mix the flour mixture with the egg mixture thoroughly and add in the chopped, roasted walnuts and zucchini (courgette).
  • Grease the springform pan, pour in the mixture and bake in a preheated 175C (350F) Fornetto Oven in the middle position.*
  • Bake for approximately 1 hour. Do not allow it to dry out.
  • Loosen the cake from the sides of the springform pan with the help on a knife.

Note: Delicious with whipped cream!

* You could also try making the cake in a conventional oven, or better still in a smoker or a kamado! Just make sure you set up for indirect cooking in a kamado, or on the bottom rack of your smoker.