Mexican Zucchini Cake Recipe
Serves 5 people.
- 200 grams (grs) of butter equivalent to 1 cup
- 4 egg yolks and 4 whites of the egg
- 0.500 kilogram (kg) of zucchini equivalent to 1.1 pounds (lbs) or 4 full cups of minced zucchini (measure cup)
- 1 cup of rice flour
- 1 orange (juiced)
- 1 cup of sugar
- 1 teaspoon of baking royal powder (yeast)
- a pinch of salt
Cut all of the raw zucchini into small pieces and place them in a blender. Grind them adding the orange juice.
Stir the butter until creamy. Add the sugar into the stirring rod. Then add the yolks one by one, the sifted flour, the baking powder, the ground zucchini and the whites of nougat.
Pour the mixture into a rectangular refractory mold or pattern, set in the oven at a temperature of 175 ° C or 340 ° F for 45 minutes.
Check with a toothpick if the cake is already cooked by introducing the toothpick in the cake. It should come out clean. Then remove from oven.