Healthy and juicy cake.
No. of servings
|baking powder for gingerbread||0.5||oz||12||grams|
|semi skimmed milk 1,5%||¾||cup||200||milliliters|
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.
apples 14 oz (400 g)
Peel apples and grate them into thin slices. Add them to the cold zucchini and stir.
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.
Grease baking tin with butter well and dust it with breadcrumbs. Slightly mix butter with breadcrumbs with your hand to create a smooth crumble.
Evenly lay zucchini with apples at the bottom of the baking tin.
Spread the prepared dough on fruit and vegetables. Bake in preheated oven at 340°F (170°C) for about 35 minutes.
Once the cake is done and cold, quickly turn the baking tin over and remove the cake.