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