Einkorn-Zucchini-Cake

I noticed that I still owe you a cake baked in the iron heart. The first ever chocolate cake I made in it didn’t survive the cooldown as it was cut up and nibbled on before a photo could be taken. I found the recipe for this Einkorn cake with zucchini last weekend, so I thought I’d try that one with some tiny adjustments. You can find the original recipe on the homepage of one the shops where I buy my ancient grains: Urkornpuristen.

For this mold (or probably a 9×9 brownie pan) you need:

  • 3 eggs
  • 90g vegetable oil
  • 100g sugar
  • 200g freshly milled einkorn flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cocoa
  • a bit of vanilla
  • 200g grated zucchini

Pre-heat the oven to 150°C / 300F (if you have convection, turn the fan on) and prep your cake mold or baking pan. In my case, I used a generous layer of my pan grease plus a slight dusting of semolina. The semolina can be omitted once the pan has baked some more cakes and is completely back to its old self.

Beat the sugar, eggs and oil, mix flour with cocoa, cinnamon and baking powder before mixing it in. Add the zucchini and you’re already done with the batter. Pour it onto the prepped cake mold or baking pan.

If you use a flat mold or pan like this, bake it for about 45 minutes. If you make a double batch or use something like a gugelhupf mold, the cake takes about an hour to bake. Test with a toothpick if the cake is done, especially if you bake in a cast iron mold. They tend to take more time when they’re not pre-heated.

Let the cake cool in the pan for 15-20 minutes, then flip it out of the mold and let it cool completely.

Dust with powdered sugar before serving and enjoy 🙂

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