Zucchini Lime Torte

Overview

In the process of learning to bake, I learned that when making cakes in Western countries, they not only use high-fat ingredients such as heavy cream and butter, but also add a variety of fruits, nuts, and even vegetables. What I know best is adding carrots. After several years of study, I have basically mastered the methods of using these ingredients, and often make some improvements of my own. Making cakes with zucchini is my bold improvement. Compared with carrots, zucchini has more juice and tastes more refreshing. Especially the zucchini lime juice poured on top of the cake at the end adds a very good taste to the cake. The whole family likes it very much!

Tags

• baking
• almonds
• butter
• coconut oil
• egg
• green lemon
• hazelnut
• honey
• low gluten flour
• zucchini
• fine sugar

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Wash and grate the zucchini, and squeeze out some water through a sieve (set aside); wash and remove the zest from the lemon, set aside.

   

3. 3 Mix softened butter, coconut oil, sugar, honey, and eggs, and beat with an electric mixer until even and smooth;

   

4. 4 Add the zucchini puree and lime zest and mix well with a rubber spatula.

   

5. 5 Sift in the low-gluten flour and mix well without any lumps.

   

6. 6 Finally add the chopped nuts and mix well.

   

7. 7 Preheat the oven to 160 degrees for 15 minutes and bake the cake for 35-40 minutes (or insert a bamboo skewer to see if there is any sticking).

   

8. 8 While the cake is baking, put 20 grams of granulated sugar and an appropriate amount of the zucchini juice squeezed out previously in a small saucepan, cook over low heat until the sugar dissolves, bubbles, and becomes slightly thick, then turn off the heat.

   

9. 9 Squeeze the juice from half the green lemon and add it to the zucchini juice.

   

10. 10 Pour the juice into a small bowl and refrigerate.

    

11. 11 To serve, pour the zucchini-lime juice over the top of the cake.