This cake turned out to be a complete hit! This lightly nutty cake tastes so delicious, and nothing betrays its completely healthy content. Add the subtle flavor of mint on top and you’ve got a bite of heaven …. The glaze adds a wonderfully creamy note, but you can also replace it with a plant-based cream alternative if desired.
Zucchini cake with a hint of mint
Description
Ingredients
Topping
Preparation
-
Preheat the oven to 180 degrees (celsius). Chop the raw zucchini and purée it together with the oil and mint leaves in a blender or with a hand blender until a smooth, frothy purée is obtained. Whisk the eggs until light and fluffy, for at least 3-4 minutes. Gradually add the sweetener to the egg foam and continue whisking. Add half of the flour mixed with baking powder to the zucchini mixture. Then add ⅓ of the egg foam and stir. Add the remaining flour, stir through, and finally, gently fold in the remaining egg mixture.
-
Pour the batter into a 26 cm diameter cake tin lined with baking paper. Bake at 180 degrees for 25 minutes (top and bottom heat mode). Remove the baked cake from the oven and let it cool. For the topping, mix together the mascarpone and flavourings and spread on the cake or use a piping bag for decoration. Sprinkle with some chopped walnuts and garnish with mint leaves.
Note
Some tips for success:
- Gradually mixing the flour and egg mixture into the batter is important to keep the batter light.
- For best results, use a sweetener that doesn't have a strong aftertaste. Brown sugar is a pretty good choice, but if you want a low-glycemic alternative, I recommend Nicks, Good Good, or Umami, which are available in most major grocery stores. Coconut palm sugar doesn't work with this cake with its caramel flavor, and agave syrup makes the batter too runny.
- Grated lemon zest adds extra freshness to the cake and pairs wonderfully with the mint and zucchini.
zucchini, cake, sweet, dessert
