Ingredients |
|
|
2 |
eggs |
|
100 g |
|
|
50 g |
ground almonds |
| 30 g | chopped walnuts |
| 160 g | spelt flour |
| 150 g |
zucchini |
| 80 ml | coconut oil |
| 1/2 pck. | baking powder |
| 1/2 TSP | cinnamon |
| 1/2 TSP | lemon abrasion |
| 1 pinch | Pink Himalayan Salt |
| 1 pinch | ground ginger |
| 1 | vanilla pod, pulp |
| 1 pinch | ground cloves |
| Topping: | |
| Erythritol+Stevia Powder | |
| Dark Chocolate Drops | |
Hot it's done:
Preheat oven to 175°C top/bottom heat.
Wash and halve the courgettes and remove the seeds with a spoon. Then grate the courgettes finely, put the courgettes in a bowl and put aside.
In a large bowl, whisk the eggs and Eryhtrit+Stevia until foamy using a hand blender.
In a separate bowl, mix flour, baking powder, ground almonds, baking powder, lemon grater, and spices well together.
Now add the dry ingredients and the oil, stirring constantly, little by little to the egg mixture. Stir the zucchini shavings and chopped walnuts into the dough.
Line a small box mold with baking paper or prepare with oil and fill in the dough evenly.
Bake the cake at 180°C top and bottom heat on the middle rail for about 75 minutes. After 30 minutes put some aluminum foil on the cake so that it does not get too dark.
After the time has elapsed, do the chopstick test and remove the cake from the oven. Cover the box mold with a clean kitchen towel and allow the finished cake to cool completely before serving.
Tip: After cooling, top the cake with Erythrit + Stevia powder. You can also use melted sugar-free dark chocolate drops as chocolate caps.
