Recipe Blog

Zucchini, Ricotta & Pistachio Cake

January 10, 2017

Increase your intake of vegetables by using them in sweet treats such as this scrumptious cake... Another gluten free and low sugar recipe from the Donna Hay Fresh & Light Magazine using a lovely mix of flavour from the orange zest, pistachios, honey and buckwheat.

 

 

Ingredients:

4 eggs

1/2 cup rapadura sugar  or coconut sugar

3 small zucchini

1 cup buckwheat flour

1 cup almond meal

250g ricotta

1/4 cup grape seed oil

1 tablespoon orange zest

2 tablespoon chia seeds

1 tablespoon vanilla extract

1 teaspoon baking powder

1/3 cup pistachios, roughly chopped

1/4 cup raw honey

 

Method:

Preheat oven to 160 degree C. Place eggs and sugar in bowl and using electric mixer whisk for about 8 minutes until light, fluffy and tripled in size. Grate the zucchini (should have 1.5 cups) and place in a large bowl with flour, almond meal, ricotta, orange rind, chia seeds, vanilla and baking powder and stir to combine. Gently fold in the egg mixture in 2 batches. Pour into lightly greased loaf tin lined with baking powder. Cook for 60 minutes or until cooked when tested with a skewer. Set aside to cook in the tin. Top with pistachios and drizzle with honey to serve.

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