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Courgette cake with a fruit layer
Courgette in a cake is a fairly common thing. I came up with this one, complemented with a raspberry-currant layer and chocolate. And it's gluten-free.
Ingredients
Often
- 250 g zucchini
- 1 pcs banana
- 2 a piece egg
- 40 g chocolate protein
- 20 g cocoa
- 50 g Ground walnuts
- 40 g almond butter
- 15 g With
- 1 teaspoon baking soda
- 1 ts Tea Bicarbonates
Fruit layer
- 250 g Raspberries currants
- 10 g With
- 1 ts starch
- 2 ts Raspberry pudding powder
- 10 g Protein
Icing
- 100 g Hot chocolate
- 2 teaspoon coconut oil
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Directions
Grate the zucchini (don't drain it) and blend it together with the banana.
Whisk the eggs, add the blended zucchini with banana, almond butter, honey and mix.
Next, we add dry ingredients and mix. Pour the dough onto a baking tray lined with baking paper and bake in an oven preheated to 180 degrees for approximately 20 minutes.
Raspberries and currants will be plucked and put into a pot. We add honey, mix starch in 50ml of water, and simmer on a moderate heat. After a while we mix in pudding powder and stir continuously. In the end, we mix protein into the mixture.
We make holes in the baked cake with the end of a ladle and pour fruit mixture onto it.
Melt the chocolate together with coconut oil in the microwave and pour it over the cake.
We put it in the fridge to set. 😊
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