zucchini, ricotta, pistachio and chia cake

  • 4 eggs
  • ½ cup (90g) rapadura sugar or brown sugar
  • 3 small zucchini (courgette) (300g)
  • 1 cup (150g) buckwheat flour
  • 1 cup (120g) almond meal (ground almonds)
  • 250g ricotta
  • ¼ cup (60ml) grapeseed oil
  • 1 tablespoon finely grated orange rind
  • 2 tablespoons white chia seeds
  • 1 tablespoons vanilla extract
  • 1 teaspoon baking powder
  • ⅓ cup (45g) pistachios, roughly chopped
  • ¼ cup (90g) honey
  1. Preheat oven to 160°C (325°F). Place the eggs and sugar in the bowl of an electric mixer and whisk for 8 minutes or until light, fluffy and tripled in size.
  2. Grate the zucchini (you should have 1⅔ cups). Place the zucchini, flour, almond meal, ricotta, oil, orange rind,
    chia, vanilla and baking powder in a large bowl and stir to combine. Gently fold in the egg mixture in 2 batches. 
  3. Pour into a lightly greased 26cm x 8cm loaf tin lined with non-stick baking paper. Cook for 60–65 minutes or
    until cooked when tested with a skewer. Set aside to cool in the tin. 
  4. Top with the pistachios and drizzle with honey to
    serve.  Serves 6–8.
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