Gerdy’s Zucchini (Courgette)-Walnut Cake

Ingredients

125 gr roasted walnuts
2 zuccchini (courgettes)
175 gr palm/brown sugar
3 eggs
1 tsp vanilla essence
100 ml mild olive oil
200 gr Sifted flour
1 tsp baking powder
1 tsp salt
1 tsp of speculaas spice
Utensil: Springvorm van 24 cm (24 cm springform pan)

Method

Roast the walnuts slightly in a pan until aromatic.
Coarsely grate the zucchini (courgette) and allow to drain in a colander, dry with paper towels using light pressure.
Mix the eggs, sugar and vanilla in a bowl.
Add the oil in while beating.
In another bowl, mix the flour, baking powder, salt and speculaas spice.
Mix the flour mixture with the egg mixture thoroughly and add in the chopped, roasted walnuts and zucchini (courgette).
Grease the springform pan, pour in the mixture and bake in a preheated 175C (350F) Fornetto Oven in the middle position.*
Bake for approximately 1 hour. Do not allow it to dry out.
Loosen the cake from the sides of the springform pan with the help on a knife.

Note: Delicious with whipped cream!

* You could also try making the cake in a conventional oven, or better still in a smoker or a kamado! Just make sure you set up for indirect cooking in a kamado, or on the bottom rack of your smoker.

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