Are you more of an early bird or do you prefer to sleep in? No matter which group you belong to, you definitely don’t want to miss out on a delicious breakfast. Eco Park Hotel Azalea is sharing a very special cake recipe with us today to try at home.
Breakfast with a theme
At Eco Park Hotel Azalea in Italy, there are 7 different types of breakfasts with different themes – one each day. In the ” Breakfast from the vegetable garden”, the cakes and jams are made with different vegetables and also flowers. The hotel shared with us a recipe for sweet and vegan zucchini cake.
Zucchini for sweet cakes
Zucchini is usually prepared more in a savory way, but it also works well for sweet dishes. The mild flavor and watery texture make zucchini cakes juicy and soft. The secret ingredient of the Azalea? A teaspoon of spirulina algae powder, which is a benefit for the eyes, nervous system and immune system due to the vitamins it contains. Buon appetito!
Sweet zucchini cake
Ingredients
- 130g rice flour
20g almond flour- 100g brown sugar
- 75g sunflower oil
- 135g almond milk
- 8g vegan yeast
- 120g zucchini
- vanilla
- some pine needles
- 1/3 teaspoon spirulina algae powder
Directions
- Step 1 Wash the zucchini, cut off the ends and shred with a grater. Gently squeeze the zucchini mixture with your hands to remove the extra water.
- Step 2 Using a hand blender, mix the milk with the oil, add the sugar and the pine needles and blend.
- Step 3 Add the algae powder, flour, vanilla and finally the zucchini.
- Step 4 Mix everything into a smooth dough and pour it into a cake pan (24/26 cm) lined with baking paper.
- Step 5 Bake the cake at 180° degrees for about 50-60 minutes. Use a toothpick to test for firmness.
- Step 6 Allow cake to cool before removing from pan.
- Step 7 Sprinkle cake with powdered sugar or decorate with vegan cream as you like.
Read more: HOLIDAYS IN NATURE – ACTIVE AND RELAXED AT THE ECO PARK HOTEL AZALEA
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