Carrot and Zucchini Cake by @hervecuisine
8 servings
🥕
300 g
Carrots
🥒
200 g
Zucchini
🥚
5
Eggs
💧
50 ml
Water
🍬
130 g
Sugar Or Natural Substitute
🌰
150 g
Almond Powder
🍞
100 g
Breadcrumbs
🧂
1 tsp
Baking Powder
🍊
1 tsp
Orange Zest Or Cinnamon
Preparation Steps
Step 1/4
Grate the zucchinis and carrots and keep them in the fridge.
Step 2/4
Separate the egg whites from the yolks, add water to the egg whites and whisk them. Add the sugar gradually and the egg yolks, and whisk again.
Step 3/4
In another bowl, mix the breadcrumbs, baking powder, and almond powder. Gently mix all the preparations together and add the drained grated carrots and zucchinis. Add cinnamon, mix, and pour into a 20 cm cake mold.
Step 4/4
Bake for 45 to 50 minutes at 175°C. Unmold and sprinkle with powdered sugar.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
250 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
50 minutes
Overall
1 hour 10 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@hervecuisine
Origin
Cuisine
French
Geographic
France, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos