ORANGE, CARROT AND ZUCCHINI CAKE

 

This recipe was my reworked version of a recipe I was given by Joanne. I was told to make it healthier, lighter, less sweet and gluten free and here is this fresh cake bursting with flavour, moist and no need to feel guilty eating it. Great for parties, drizzled with honey and served with a dollop of coconut yogurt or eaten as is. Its not only gluten free but also grain, dairy and refined sugar free too

 

 

1 1/2 cups Almond Flour
1 cup Cassava flour
1 tablespoon Baking Powder
1/4 cup Coconut flour
2 teaspoons Cinnamon
1/3 cup Honey
1/3 cup Olive Oil
4 Eggs
1 teaspoon Vanilla Extract
1 cup Grated Carrots, firmly packed
1 cup Grated Zucchini (courgettes), squeezed dry
1/2 cup fresh pureed whole Orange (put whole orange, minus seeds in food processor or blender until pureed)
1/2 Walnuts, shelled

Topping

4 Tablespoons Pepitas  (pumpkin seeds), shelled
1/2 cup Extra Walnuts, shelled and roughly chopped

 

METHOD

Preheat oven to 200 °C (180 °C Fan Forced.

Put into a food processor the almond flour, cassava flour, baking powder, coconut flour, cinnamon, honey, oil, eggs and vanilla. Process until combined and smooth.

Add carrots, zucchini, orange puree and walnuts and process for a further 5-6 seconds.

Pour mixture into a square 20cm (8″) baking paper lined cake tin.

Sprinkle over topping ingredients and press down lightly.  Put cake into oven and bake for approximately 55 minutes, until the cake is golden and springs back when pressed gently in the centre.

Remove from oven and cool in pan for 5 minutes before removing from the cake tin.  Cut into squares or slices.

NOTE:

Drizzle some warm honey over the cake and serve with vanilla bean coconut yogurt and a light sprinkle of cinnamon.

The cake is equally delicious on its own. Keep the cake in a cool place to prolong its life in an airtight container or covered with plastic wrap.

 

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