Zucchini cake with zucchini flowers

Ingredients

• 150 g semi-wholemeal wheat flour
• 100 g cornmeal (OGM-free)
• 50 g almond flour
• a pinch of whole sea salt
• 3 tablespoons cream of tartar
• 150 ml agave syrup
• 50 ml extra virgin olive oil
• 150 ml unsweetened, unflavoured soy milk (OGM-free)
• 1 tablespoon natural vanilla extract
• 1/2 teaspoon grated lemon zest (organic)
• 200 g long, light green zucchini, grated
• 8 zucchini flowers, washed, stems and pistils removed, and cut into 4 parts

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Preparation

• 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.
• In a large bowl, sift together the semi-wholemeal wheat flour, cornmeal, almond flour, salt, and cream of tartar.
• Place the agave syrup, oil, soy milk, vanilla extract and lemon zest in a bowl and stir well.
• Add the wet ingredients to the dry ingredients and whisk until the batter is blended. Stir in the grated zucchini and the zucchini flowers.
  
• Make sure everything is well combined.
• 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).
• Let cool before removing the cake from the pan.

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