Zucchini, Ricotta & Pistachio Cake
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.
1/2 cup rapadura sugar or coconut sugar
3 small zucchini
1 cup buckwheat flour
1 cup almond meal
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
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.