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Zucchini Apple Cake

    

Healthy and juicy cake.

Cook

No. of servings

Ready in

Difficulty

medium

 

 

apples14oz400grams
baking powder for gingerbread0.5oz12grams
breadcrumbs1.75oz50grams
chicken egg3pcs3pieces
flour medium6.25oz180grams
ground cinnamon2tsp2teaspoon
lemon1pc1piece
oat flakes1.75oz50grams
powdered sugar3.5oz100grams
semi skimmed milk 1,5%¾cup200milliliters
sugar granulated3.5oz100grams
unsalted butter3.5oz100grams
zucchini14oz400grams

1. Zucchini

zucchini 14 oz (400 g)  sugar granulated 3.5 oz (100 g)  lemon 1 pc

Peel zucchini, slice it, put in a pot, pour in sugar and add juice from one lemon. Heat slowly and cook 5 minutes while stirring frequently.

Zucchini

2. Apples

apples 14 oz (400 g)

Peel apples and grate them into thin slices. Add them to the cold zucchini and stir.

Apples

3. 

unsalted butter 1.75 oz (50 g)  powdered sugar 3.5 oz (100 g)  chicken egg 3 pcs  flour medium 6.25 oz (180 g)  oat flakes 1.75 oz (50 g)  baking powder for gingerbread 0.5 oz (12 g)  ground cinnamon 2 tsp  semi skimmed milk 1,5% ¾ cup (200 ml)

Beat butter with sugar, add eggs and stir. Pour in flour, ground oat flakes, baking powder, ground cinnamon and milk, stir well.

4. 

unsalted butter 1.75 oz (50 g)  breadcrumbs 1.75 oz (50 g)

Grease baking tin with butter well and dust it with breadcrumbs. Slightly mix butter with breadcrumbs with your hand to create a smooth crumble.

5. 

Evenly lay zucchini with apples at the bottom of the baking tin.

6. 

Spread the prepared dough on fruit and vegetables. Bake in preheated oven at 340°F (170°C) for about 35 minutes.

7. 

Once the cake is done and cold, quickly turn the baking tin over and remove the cake.

Bon appetit!

 

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