Preparation
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Preheat oven to 180° C, lightly oil a 20 cm round (stainless steel) cake pan, or alternatively, lay down a sheet of parchment paper on your cake pan.
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In a large bowl, sift together the semi-wholemeal wheat flour, cornmeal, almond flour, salt, and cream of tartar.
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Place the agave syrup, oil, soy milk, vanilla extract and lemon zest in a bowl and stir well.
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Add the wet ingredients to the dry ingredients and whisk until the batter is blended. Stir in the grated zucchini and the zucchini flowers.
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Make sure everything is well combined.
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Pour the batter into the cake pan and bake for about 50 minutes or until the top is golden brown and the centre is firm but still moist (use a wooden stick to check donness).
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Let cool before removing the cake from the pan.
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