Zucchini, almond and rosemary cake

Name: Zucchini, almond and rosemary cake
Cook time: PT< 60 minsM
Yield: 10
Cuisine: Gut and metabolic health
Ingredients: 8.818 oz ricotta cheese; 5.291 oz strawberries; 4.409 oz almond flour; 2.646 oz maple syrup; 2.646 oz wholemeal spelt flour; 0.208 cup extra virgin olive oil; 2.000 pcs zucchini; 2.000 pcs eggs; 2.000 pcs lemon; 2.000 tsp rosemary (dried); 2.000 tsp baking powder; 0.125 tsp salt

mindful treats

vegetarian

< 60 mins

oven

Photo of Zucchini, almond and rosemary cake

Ingredients

Imperial Metric

9 oz ricotta cheese
5 oz strawberries
4 oz almond flour
3 oz maple syrup
3 oz wholemeal spelt flour
¼ cups extra virgin olive oil
2 zucchini
2 eggs
2 lemon
2 tsp rosemary (dried)
2 tsp baking powder
⅛ tsp salt

Allergens are marked in bold.

Method

1. Grate the zucchinis and squeeze out the excess water using your hands or a clean cloth. Zest and juice the lemons. Set the oven to 380°F. Grease a 8 in round cake tin with olive oil and line the base with parchment paper.
2. In a large bowl, combine the almond flour, spelt flour, baking powder, rosemary, and salt. In another bowl, whisk together the eggs, maple syrup, olive oil, lemon zest, and lemon juice. Add the grated zucchinis to the dry mixture and stir to coat. Then pour in the wet ingredients and mix until fully combined into a smooth batter.
3. Pour the batter into the prepared tin and smooth the top. Bake for 40–50 minutes, or until golden and a skewer inserted into the center comes out clean. Let the cake cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Lightly whip the ricotta until smooth. Spread it over the cooled cake, top with chopped strawberries, slice, and serve.

Nutritional Information

Average nutritional values	Per serving (recipe serves 10)
Energy	231 kcal
Fat	14.5 g
of which saturates	2.9 g
Carbohydrates	17.2 g
of which sugars	7.4 g
Fibre	3.4 g
Protein	8.4 g