Empty My Fridge
orange zucchini cake with an orange frosting
Ingredients
- Zucchini1
- Egg2
- Honey½ cups
- Yoghurt1
- Orange · sliced1 tsp
- Orange juice5 tbsp
- Vanilla1 ¼ tsp
- Almond extract½ tsp
- Almond flour1 ½ cups
- Flour1 cup
- Baking soda1 tsp
- Salt¼ tsp
- Butter½ cups
- Sugar1 cup
Instructions
- Preheat the oven to 350°F. Line an 8x8 inch square pan with parchment and grease it with cooking spray.
- Shred the zucchini and measure 1 cup. Squeeze out all the moisture in a towel.
- Whisk the eggs, honey, yogurt, orange zest and juice, vanilla and almond extract in a large bowl until well combined.
- Add the almond flour, oat flour, baking soda and salt and mix with a wooden spoon until combined. Fold in the zucchini.
- Spread the batter evenly in the pan. Bake for 30 to 35 minutes, until a tester comes out clean.
- Cool the cake completely on a wire rack before frosting.
- For the frosting, beat the butter, powdered sugar, orange juice, orange zest and vanilla on medium-high until smooth. Spread over the cooled cake.
- Garnish with small orange segments. Cut into 9 to 12 slices, or 16 slices for a snacking cake.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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