Costata Romanesco Cake
Prep Time20 mins
Cook Time50 mins
wait time30 mins
Total Time1 hr 40 mins
Servings: 16 portions
Equipment
- An eggbeater or mixer will come in handy.
Ingredients
- 3 large eggs
- 1 1/2 cup of sugar
- 1 cup Canola oil
- 1 tsp Vanilla extract
- 2 Costata Romanesco squash unpeeled grated
- 3 cups All purpose flour
- 1 tbsp Baking powder
- 1 tbsp Cinnamon powder
- Pinch of Nutmeg
- 1/8 tsp Salt
- 6 tbsp Raisins
- 1/2 cup chopped walnuts
Instructions
- 1 Preheat oven at 175°C/350°Generously grease 2 bread molds.
- 2 In a bowl, Beat the eggs with the sugar, about 4-5 min, until the mixture turns pale. While beating, add the oil in fillet, then the essence of vanilla. Grate the zucchini and add to the mixture.
- 3 In another bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Pour everything on the previous preparation, mixing gently but completely. Add the chopped nuts and raisins.
- 4 Pour the dough into the 2 molds, distributing it evenly. Bake in the center of the oven for 50-60 min until the cakes are golden brown. Check them with a toothpick. Remove from oven let them sit for 10 minutes in the molds before removing them to a wire rack. Let the cakes cool for another 30 minutes before slicing.