Instructions

1. Sprinkles the salt over the grated courgette in a medium size bowl, toss well. Transfer to a sieve or colander and set over a bowl or sink. Place a bowl small enough to fit into the colander or sieve directly on the courgette then weigh it down with something heavy. Leave to drain excess moisture for about 30 minutes.
2. Pre-heat oven to 180°C / 160°C fan and line a 2lb loaf tin with parchment paper.
3. In a large bowl, whisk together ground almonds, gluten free flour, baking powder and rosemary.
4. In a large jug, whisk together sugar, olive oil, orange zest and juice, and eggs.
5. Pour the wet ingredients to the dry ingredients and mix together with a spoon.
6. Add drained courgette and mix to combine.
7. Pour batter into the prepared tin and bake until a skewer comes out clean, about 1 hour to 1hour 10 minutes.
8. Leave to cool in the tin on a wire rack for about 30 minutes, then carefully turn out from the tin and leave to cool completely on wire rack.
9. When ready to decorate, peel away parchment paper and place cake on a serving plate.
10. Use a fork to mix together icing sugar and orange juice or water to make a thin glaze.
11. Pour glaze over the top of the cake, allowing it to run off the sides.
12. Decorate generously with fresh berries, pieces of orange and fresh rosemary sprigs.
13. Store in an airtight container in the fridge for up to a week. (Berries will likely not last that long, so remove them if keeping for more than a day or 2)