Whole Wheat Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 10 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g zucchini
- 200 g carrot (s)
- 500 g apples
- 1 tablespoon lemon juice
- 1 tablespoon butter for the pan
- 3 egg (s)
- 150 g cane suar
- 1 pinch (s) sea salt
- 100 g hazelnuts, round
- 100 g flour (whole wheat flour)
- 1 packet baking powder
- 100 g cornstarch
Print Recipe
Pin Recipe Instructions
- Clean the zucchini and peel the carrots. Grate both finely on the vegetable grater. Peel and core the apples and cut into small cubes. Drizzle with lemon juice.
- Preheat the oven to 170C. Grease a loaf pan.
- Mix the eggs with sugar and a pinch of salt until frothy, then add the shredded vegetables and hazelnuts. Fold in the flour, baking powder and cornstarch. Finally mix in the apple pieces.
- Pour the batter into the loaf pan and bake for about 1 hour.
- Tip: This cake is wonderfully juicy for days, up to a week.
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