Eggplant and Lemon Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease a cake tin.

2. 2

   Peel and grate the eggplant, then set it aside.

3. 3

   Zest and juice the lemons, keeping them separate.

4. 4

   In a large bowl, cream the butter and sugar together until light and fluffy.

5. 5

   Add the eggs one at a time, beating well after each addition.

6. 6

   Stir in the grated eggplant, lemon zest, and lemon juice.

7. 7

   Sift the flour and baking powder together, then fold into the wet mixture until just combined.

8. 8

   Pour the batter into the prepared cake tin and smooth the top.

9. 9

   Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.

10. 10

    Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before serving.