Buy all ingredients right below the recipe
INGREDIENTS
- 3 large eggs
- 150 g cane sugar
- 2 teaspoons vanilla extract
- 4 tablespoons butter (melted and partially cooled)
- 120 g almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground nutmeg
- 100 g zucchini (grated)
- 70 g walnuts (chopped)
- 1 teaspoon baking powder
FROSTING INGREDIENTS
- 4 tablespoons butter
- 225 g cream cheese
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 100 g powdered sugar
YOU WILL ALSO NEED
- Parchment paper
INSTRUCTIONS
- 1Preheat the oven to 180°C and lightly grease a springform pan with butter. Line the bottom of the pan with parchment paper.
- 2In a stand mixer with a paddle attachment or using electric beaters, whisk the eggs with sugar until light and thick. Whisk for approximately 5 minutes.
- 3Then add the melted butter and vanilla extract and mix.
- 4In a separate bowl, combine almond flour, baking soda, baking powder, salt, and spices.
- 5Gently fold the dry mixture into the egg mixture.
- 6Gently fold in the grated zucchini and chopped walnuts until just combined.
- 7Pour the batter into the prepared pan and bake for about 45 minutes. The cake should be risen and golden brown.
- 8Let the cake cool for a few minutes. Then carefully invert it onto a wire rack to cool completely before frosting.
FROSTING INSTRUCTIONS
- 1To prepare the frosting, beat the butter and cream cheese in a stand mixer with a paddle attachment until smooth. Then beat in the salt and vanilla extract, followed by the sifted powdered sugar.
- 2You can refrigerate the frosting for 15 minutes to thicken it.
- 3Frost the halved cake. Then add frosting to the top of the cooled cake and serve.
