Recipe of the day

Zucchini cake Fink
Courgette Cake
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A succulent alternative to common carrot cake
Servings
12 servings
Servings
12 servings
Zucchini cake Fink
Courgette Cake
Print recipe
A succulent alternative to common carrot cake
Servings
12 servings
Servings
12 servings
Ingredients
Servings: servings
Instructions
  1. Whip 5 egg whites, gradually adding 70 g of sugar. Whisk the egg yolks together with the remaining 100 g of sugar, cinnamon, Tabasco sauce and salt, then slowly add the oil. Carefully fold zucchini, nuts and flour alongside with one third of the beaten egg whites under the egg yolk mixture When mostly combined, include the left two thirds. Spread everything into a greased and floured baking pan and bake for about 30 min at 170 degrees. When ready, cover it with jam and top with a sugar glaze, nuts, flowers,... Enjoy!
Recipe Notes

The sugar may be substituted by crystal sugar, honey, maple syrup or any kind of natural sweetener.

 

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