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Zucchini-apricot cake with coconut cream
Cake of zucchini and dried apricots with cream.
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Ingredients
Directions
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Preheat the oven to 180 ° C. Put the can of coconut milk in the refrigerator until use.
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Clean the lemon and grate the yellow skin. Cut the zucchini into large pieces and put into the food processor.
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Cut open the vanilla pod and scrape out the marrow with a knife tip.
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Add the almond flour, buckwheat flour, maple syrup, oil and salt to the zucchini. Mix to a coherent whole.
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Put the zucchini mixture in a bowl, add the baking soda and press 1 tbsp lemon juice above it until the powder starts to fizzle.
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Spoon the lemon zest through the mixture and scoop. Let stand for 5 minutes.
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Meanwhile cut 10 apricots into small pieces and scoop through the batter. Cut the rest of the apricots as finely as possible.
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Grease the baking tin with the oil and spoon in the batter.
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Fry the cake in the middle of the oven for about 30 minutes until golden brown and done. Remove from the oven and allow to cool completely in about 1 hour.
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Take the coconut milk from the refrigerator just before serving and open the can.
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Prick into the hardened coconut cream and pour the moisture at the bottom of the can.
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Spoon the coconut cream into a bowl and beat lightly briefly.
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Spread the coconut thinly over the cooled cake and spread the chopped apricots over it.
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Nutrition
235Calories
Sodium8% DV200mg
Fat23% DV15g
Protein8% DV4g
Carbs7% DV20g
Fiber8% DV2g
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