At first glance this recipe could seem very similar to a carrot cake recipe. While
many of the ingredients are similar (spices and nuts), this cake has a distinct personality of it’s own. The flavours work really well together, especially the
rosemary which was a delightful discovery.
2 cups self raising flour
1 cup almond meal
1 teaspoon salt
½ teaspoon ground nutmeg
1 teaspoon dried ground ginger
2 teaspoons ground cinnamon
1 ½ tblsp finely chopped fresh rosemary
250ml extra virgin olive oil
2 teaspoons vanilla extract
300g grated zucchini
1 granny smith apple, peeled, and grated.
🍏 Preheat oven to 180°C
🍏 Grease & flour cake tin (shake out excess flour)
🍏 Beat eggs, sugar and olive oil until well combined and light & fluffy
🍏 Add vanilla
🍏 Add sifted flour, almond meal, cinnamon, nutmeg, ginger, salt &
rosemary, mix well until well combined.
🍏 Stir in grated zucchini & apple.
(*optional: add 1 cup chopped walnuts)
🍏 Pour into prepared cake tin, and bake for about 50minutes or until a skewer comes out clean.
** My cake was golden brown, and the skewer did come out clean (or so I thought)… suffice to say when I cut into the cake it was a little undercooked. It
was edible, but it really needed more time in the oven. I’ll be trying this again though as I also want to add chopped walnuts, & perfect the cooking times.