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Zucchini and Hazelnut Cake Recipe
Ingredients
30 grams of melted butter
1 tablespoon of sugar
½ cup of hazelnuts, in pieces
1 cup of very firm grated zucchini
1 cup of extra fine sugar
½ cup of sunflower oil
2 eggs, slightly beaten
2 teaspoons of grated lime skin
1 and ¼ cups of all purpose flour
½ cup of fine semolina
- Preparation time: 20 minutes
- Baking time: 30 minutes
Preparation
- Preheat the oven at a moderate temperature of 180 degrees C. Grease a crown shaped 23 centimeter baking mold with part of the melted butter on the walls of the baking mold and the rest on the base. Sprinkle the base of the mold with confectioner’s sugar and half of the chopped hazelnuts.
- Press down on the zucchini to eliminate any remaining water. Then mix them with the sugar, the sunflower oil, the eggs, the lime skin and the rest of the hazelnuts in a big bowl. Stir this well with a wooden spoon. Add the sifted flour and semolina in and beat until you obtain a homogenous mixture.
- Use a spoon to spoon in the mixture into the mold and smoothen out the surface with a spatula. Bake the cake for 30 minutes or until when poking the center of the cake with a wooden pick it comes out clean. Let it sit for 5 minutes then move it over onto a metal rack and allow it to cool.
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