Nut Marrow Muffin
by Editorial Staff
Ruddy, fragrant and juicy nut-squash cake is a unique pastry that can be prepared in summer. Zucchini is not felt at all in the dessert and adds juiciness to the dish. The cake has a bright nutty taste!
Cook: 60 mins
Servings: 6
Ingredients
- Zucchini – 1 pc. (large) or 2 pcs. (small)
- Sugar – 3 tbsp
- Salt – 2 pinches
- Walnuts – 1 glass
- Vegetable oil – 0.5 cups
- Eggs – 3 pcs.
- Wheat flour – 1 glass
- Cinnamon – 2 pinches
- Soda – 1 pinch
- Vinegar – 0.5 teaspoon.
Directions
- Break the chicken eggs into a container, add salt and sugar.
- Beat the eggs with a mixer or in a food processor until firm. Add baking soda, quenched with vinegar, cinnamon, sifted wheat flour and vegetable oil, beat again at low speed.
- Lightly chop the nuts – this can be done with a rolling pin, placing them in a plastic bag. Then add them to the dough.
- Cut vegetables into medium or small cubes, also add to the dough. If the zucchini is mature, be sure to peel off the skin and remove the seeds.
- Stir the dough and place it in a baking dish previously lined with parchment paper.
- Bake the cake at 180 degrees, about 45-50 minutes, until dry with a toothpick or wooden skewer. Remove from oven and cool.
- Slice the nut squash muffin into portions and serve along with aromatic hot drinks. If desired, the cake can be powdered with powdered sugar.
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