Hazelnut cake - zucchini

·         For a mold 20 cm in diameter:

1 zucchini (about 200 g)
75 g hazelnut powder
75 g almond powder
50 g chestnut flour (or other)
1 tsp baking powder
3 eggs
80 g muscovado sugar - 1 tsp to sprinkle
1 or 2 tbsp instant coffee
1 tsp vanilla extract
50 ml olive oil (or other)
80 g hazelnuts
To your liking. Dilute them in a teaspoon of lukewarm water to dissolve the coffee and it is better incorporated into the mixture.

Preheat the oven to 180oC.
Wash the zucchini. Peel it if you want.
Grate it with a medium-hole grater and put it in a colander. Let the ingredients drain for time.
Coarsely crush the hazelnuts with a knife.
Combine powders, flour and baking powder.
In a bowl, beat eggs, sugar, vanilla extract and coffee until slightly fluffy. Add oil. Mix well and then stir in the grated zucchini, pressed between the hands to remove as much water as possible.
Add the powders/flour, mix and add about 2 thirds of the crushed hazelnuts.
Mix and pour into a buttered pan or coated with baking paper.
Divide the remaining hazelnuts on the surface and sprinkle with a little sugar.
Bake for about 35 minutes. Prick with the tip of a knife or toothpick to check the cooking.

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