How can I store the Zucchini and Pumpkin Cake?

You can store the Zucchini and Pumpkin Cake. Let the cake cool completely, wrap it in plastic wrap or store it in an airtight container and place it in the refrigerator. This will keep the cake fresh for about 3-4 days. You can also freeze the Zucchini and Pumpkin Cake. Cut the cake into slices, wrap them individually in plastic wrap, and place them in a freezer-safe bag or container. The cake can be stored in the freezer for up to 3 months.

Zucchini and Pumpkin Cake

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3 eggs 3 tbsp agave syrup 1 tsp turmeric 1 tsp bicarbonate 1 tsp salt or less, to taste 1 tsp finely ground or chopped lemongrass zest of 1 lime 125 g zucchini 125 g pumpkin (preferably butternut)

150 ml peanut oil 200 g whole wheat flour 40 g walnuts or other nuts, finely ground 3 cm fresh ginger a bundt cake pan

For finishing powdered sugar

3 eggs 3 tbsp agave syrup 1 tsp turmeric 1 tsp bicarbonate 1 tsp salt or less, to taste 1 tsp finely ground or chopped lemongrass zest of 1 lime 125 g zucchini 125 g pumpkin (preferably butternut)150 ...

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Ingredients

What do you need?

Quantity: 1 large family cake

3 eggs
3 tbsp agave syrup
1 TL turmeric
1 tsp bicarbonate
1 tsp of salt or less, to taste
1 tsp finely ground or finely chopped lemongrass
Sixthe of 1 lime
125 g zucchini
125 g pumpkin (preferably butternut)

150 ml peanut oil
200 g whole wheat flower
40 g walnuts or other nuts, finely ground
3 cm fresh ginger
A turban Cake Form

For the finish
powdered sugar

150 ml peanut oil
200 g whole wheat flower
40 g walnuts or other nuts, finely ground
3 cm fresh ginger
A turban Cake Form

For the finish
powdered sugar

Preparation method

How do you make this?

Preheat the oven to 180 °C.

Whisk the eggs together with the agave syrup, turmeric, bicarbonate, and salt until fluffy.

Sprinkle in the lemongrass and lime zest.

Grate the zucchini and pumpkin with a coarse grater (with the skin!) and add them.

Pour the peanut oil into the mixture and stir well until all flavors are combined. Mix in the flour and finely ground nuts. Press the ginger with the garlic press and add it.

Grease the baking pan with butter and pour in the batter. Bake for 20 minutes at 180 °C and another 20 minutes at 160 °C.

Let cool and sprinkle with powdered sugar just before serving.